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Hoisin-Glazed Black Cod with Bok Choy

Hoisin-Glazed Black Cod with Bok Choy

Black cod, also known as sablefish, offers a delicious helping of heart-friendly omega-3 fatty acids. Bok choy, celery, and scallions bring antioxidants and fiber to the table. The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the fish.

Body+Soul, October 2007 http://www.marthastewart.com/133241/hoisin-glazed-black-cod-bok-choy
3.333335
Rated
66.6667100(3)3
  • Yield Serves 4

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.

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