Grilled Hoisin Glazed Halibut And Bok Choy Recipes

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GRILLED BOK CHOY



Grilled Bok Choy image

Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!

Provided by NomNomDelicious

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

1 (2 pound) head of bok choy
¼ cup melted butter
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
  • Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 3.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 306 mg, Sugar 1.8 g

HOISIN-GLAZED HALIBUT WITH BOK CHOY & BULGUR RECIPE - (4.4/5)



Hoisin-Glazed Halibut With Bok Choy & Bulgur Recipe - (4.4/5) image

Provided by mahto

Number Of Ingredients 8

1 cup bulgur
3 tablespoons canola oil
Kosher salt and black pepper to taste
2 heads baby bok choy, about 1/2 pound total, quartered lengthwise
2 tablespoons Hoisin sauce
2 teaspoons fresh orange juice
4 (6-ounce) skinless halibut, striped bass, or cod fillets
1 fresh Fresno red chili, sliced

Steps:

  • Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Toss the bok choy with the remaining 2 tablespoons of oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender but still bright green, 12 to 15 minutes. Combine the hoisin sauce, orange juice, and a pinch of salt in a small bowl. Place the halibut on a separate rimmed baking sheet and brush with the hoisin-orange glaze. Roast until opaque throughout, 6 to 8 minutes. Serve the halibut and bok choy over the bulgur. Top with the Fresno red chili slices.

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY



Grilled Hoisin-Glazed Halibut and Bok Choy image

Make and share this Grilled Hoisin-Glazed Halibut and Bok Choy recipe from Food.com.

Provided by Bugeah

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup reduced-sodium vegetable broth
2 tablespoons reduced sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon fresh ginger, chopped
1 tablespoon rice vinegar
1/2 teaspoon asian chili paste
4 halibut fillets (about 6 oz each)
1/2 lb baby bok choy, trimmed and separated into pieces
1/8 teaspoon salt
6 ounces whole wheat angel hair pasta
1/2 red bell pepper, cored, seeded, and cut into thin strips
4 scallions, thinly sliced
1 lime, cut into wedges

Steps:

  • In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
  • Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
  • While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
  • Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
  • Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

Nutrition Facts : Calories 546.8, Fat 6.2, SaturatedFat 1.3, Cholesterol 191, Sodium 773.2, Carbohydrate 41.7, Fiber 2.1, Sugar 4.3, Protein 80

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY



GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY image

Categories     Fish     Bake     Dinner

Number Of Ingredients 14

1/4 cup reduced-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon chopped fresh ginger
1 tablespoon rice vinegar
1/2 teaspoon Asian chili paste
4 halibut or mahi mahi fillets (about 6 oz each)
1/2 pound baby bok choy, trimmed and separated into pieces
1/8 teaspoon salt
6 ounces whole wheat or whole-grain angel hair pasta or thin spaghetti
1/2 red sweet pepper, cored, seeded and cut into thin strips
4 scallions, thinly sliced
1 lime, cut into wedges

Steps:

  • 1. In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar and chili paste. Reserve 3 tbsp of the sauce for noodles. 2. Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula. 3. While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per side or until lightly charred and tender. 4. Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbsp sauce. 5. Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

SPICE RUBBED LAMB CHOPS HOISIN AND WITH GRILLED BOK CHOY SALAD



Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad image

Provided by Bobby Flay

Time 1h

Yield 4 servings

Number Of Ingredients 25

2 tablespoons ground star anise
2 tablespoons ground ginger
1 tablespoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon chile de arbol
12 double-cut baby lamb chops
Canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup hoisin sauce
1 cup fresh cilantro leaves, for garnish
1 cup fresh mint leaves, for garnish
3 large heads bok choy, halved
Canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lime juice
1 to 2 teaspoons hot chile sauce, such as Sriracha
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 teaspoon sesame oil

Steps:

  • For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and chile de arbol in a bowl. Rub the spice mix onto the lamb chops.
  • Heat a charcoal grill for direct heat or a gas grill for high heat. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total. Brush the lamb with the hoisin just before removing from the grill.
  • For the grilled bok choy salad: Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl.
  • For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.
  • Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad.

GRILLED HOISIN BEEF



Grilled Hoisin Beef image

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h18m

Yield 2

Number Of Ingredients 13

1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 green onion, light parts only, minced
Toasted sesame seeds

Steps:

  • Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
  • Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
  • Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
  • Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g

HOISIN GLAZED BOK CHOY



Hoisin Glazed Bok Choy image

A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy.

Provided by Frenzy

Categories     Vegetable

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

1/2 garlic clove, chopped
1 teaspoon ginger, chopped
400 g bokchoy cabbage, chopped
200 g straw mushrooms, sliced
150 g firm tofu, diced
3 tablespoons hoisin sauce
1 tablespoon soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
  • - In a wok, heat oil and fry the garlic and ginger
  • - Add the mushrooms and stir-fry for 2 minutes
  • - Add the bokchoy and the mixture and simmer for 3 minutes.
  • - Add the tofu and simmer again for another 1 minute.

Nutrition Facts : Calories 149.7, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 662, Carbohydrate 15.6, Fiber 4.5, Sugar 7.2, Protein 8.3

GRILLED HALIBUT, EGGPLANT, AND BABY BOK CHOY WITH KOREAN BARBECUE SAUCE



Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce image

Categories     Fish     Garlic     Leafy Green     Onion     Vegetable     Backyard BBQ     Dinner     Seafood     Halibut     Eggplant     Summer     Grill/Barbecue     Bok Choy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

4 tablespoons olive oil or vegetable oil, divided
2 garlic cloves, minced
1 1/2 teaspoons minced serrano chile with seeds
1/3 cup soy sauce
1/4 cup (packed) dark brown sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons water
1 tablespoon Asian sesame oil
8 baby bok choy, halved lengthwise
4 medium-size Japanese eggplants, trimmed, halved lengthwise
4 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 green onions, thinly sliced

Steps:

  • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
  • Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

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