Hoisin-Glazed Black Cod with Bok Choy
The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.
- Total Time:
- Servings: 4
Source: Body+Soul, October 2007
- 2 tablespoons olive oil
- 1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
- 3 cloves garlic, thinly sliced
- 1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
- 2 celery stalks, quartered lengthwise and cut into 2-inch lengths
- Coarse salt and ground pepper
- 1 bunch scallions, trimmed, cut into 2-inch lengths
- 3 tablespoons hoisin sauce
- 1 tablespoon ketchup
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 4 skinless black cod fillets (5 ounces each)
In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.