Greg DuPree
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
4 servings

This flavorful fish and rice bowl recipe takes cues from many world cuisines, making something entirely original. Soy and honey are a salty-sweet match made in heaven—think: a sophisticated hoisin sauce. If you’re gluten-free, make sure to buy gluten-free tamari, a wheat-free soy sauce. Affordable, sustainably sourced swordfish is often in the freezer aisle of the grocery store. Just defrost the filets completely before proceeding with the recipe.

How to Make It

Step 1

Cook rice according to package directions; keep warm.

Step 2

Meanwhile, stir together honey and tamari in a small bowl; set aside.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over high. Season fish with salt and pepper and cook, undisturbed, until browned on one side, about 2 minutes. Turn fish, add onion, and cook, tossing gently, until fish is browned and cooked through, about 4 minutes. Transfer to a plate.

Step 4

Add remaining 1 tablespoon oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 minutes. Reduce heat to medium-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 minutes. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.

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Ratings & Reviews

/5
Reviews
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