Best 5 Hoisin Glazed Halibut With Bok Choy Bulgur Recipes
Tantalize your taste buds with our exquisite Hoisin Glazed Halibut with Bok Choy and Bulgur, a culinary masterpiece that harmoniously blends the delicate flavors of the sea, the crispness of fresh vegetables, and the nutty aroma of bulgur. This delectable dish features succulent halibut fillets glazed in a sweet and savory hoisin sauce, perfectly complemented by tender bok choy and fluffy bulgur. It's a symphony of flavors and textures that will leave you craving more.
Accompanying this main course are three additional recipes that elevate your culinary experience:
1. **Hoisin Sauce:** Immerse yourself in the rich and complex flavors of our homemade hoisin sauce, a versatile condiment that adds a touch of sweetness, saltiness, and umami to any dish.
2. **Steamed Bok Choy:** Discover the simplicity and elegance of steamed bok choy, a healthy and flavorful vegetable side dish that complements the halibut perfectly.
3. **Fluffy Bulgur Pilaf:** Experience the delightful texture and nutty flavor of our bulgur pilaf, a Middle Eastern grain dish that serves as a perfect bed for the hoisin-glazed halibut.
These recipes are not just delicious, they are also easy to follow, making them perfect for home cooks of all skill levels. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will tantalize your taste buds and leave you feeling satisfied and inspired.
GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY
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
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
HOISIN GLAZED BAKED HAM
If you have never tried anything with hoisin sauce in it, you are missing out! It is a true asian delight! I highly recommend using homemade hoisin sauce! Found at www.thefrugalchef.com
Provided by cookin_nurse
Categories Ham
Time 2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond.
- shapes. This will make the skin crispy. Place the ham in a roasting pan.
- Place the Hoisin sauce, vinegar, soy sauce and mustard in a small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes.
- Generously glaze the ham with the sauce, making sure you fill in the diamond crevices. Place the ham in the oven and bake for 30 minutes. Re-glaze the ham and bake for another 30 minutes.
- Re-glaze and cover the ham loosely with some foil. Bake for another hour and remove from oven.
- Allow the ham to sit for a few minutes. Carve and serve.
Nutrition Facts : Calories 823.1, Fat 30.3, SaturatedFat 10, Cholesterol 266.3, Sodium 8399.6, Carbohydrate 14.6, Fiber 1, Sugar 8.8, Protein 115.3
HOISIN-GLAZED SABLEFISH WITH BOK CHOY
Steps:
- In a large saucepan, heat the oil over medium. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions, and cook, stirring, until wilted, about 3 minutes.
- Heat broiler with rack 4 inches from heat source. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or rimmed baking sheet. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
- Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet. Serve immediately.
- Nutrition Information
- (Per Serving)
- Calories: 400
- Saturated Fat: 5.2g
- Unsaturated Fat: 20.8g
- Cholesterol: 70mg
- Carbohydrates: 12.3g
- Protein: 22.4g
- Sodium: 968mg
- Fiber: 2.6g
GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY
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.
HOISIN GLAZED BOK CHOY
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
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
Tips:
- Pick the right halibut: Look for halibut steaks or fillets that are thick and firm, with a pearly white or pink color. Avoid any fish that has a slimy or fishy smell.
- Marinate the halibut: Marinating the halibut in the hoisin sauce adds flavor and helps to tenderize the fish. Be sure to marinate the halibut for at least 30 minutes, or up to overnight.
- Cook the halibut over medium-high heat: This will help to create a nice sear on the outside of the fish while keeping the inside moist and flaky.
- Don't overcook the halibut: Halibut is a delicate fish, so it's important to not overcook it. The fish is done cooking when it flakes easily with a fork.
- Serve the halibut with bok choy and bulgur: Bok choy and bulgur are both healthy and flavorful sides that complement the halibut perfectly.
Conclusion:
This hoisin-glazed halibut with bok choy and bulgur is a delicious and healthy meal that's perfect for a weeknight dinner. The halibut is tender and flaky, the bok choy is crisp and flavorful, and the bulgur is fluffy and filling. This dish is sure to please everyone at the table.
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