Under 30 Minutes

Hoisin-Glazed Black Cod with Bok Choy

The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, October 2007

Ingredients

  • 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)

Directions

  1. 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.

  2. 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.

  3. Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Cook's Notes

Black cod is also known as sablefish.

Reviews

Be the first to comment!