Oven Baked Snapper with Bok Choy and Veggie Broth
Oven Baked Snapper with Bok Choy and Veggie Broth
2017-05-20 19:59:08
Ingredients
- 2 scallions, thinly sliced
- 1/4 cup cilantro, coarsely chopped
- 1/4 cup fresh lime juice
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, peeled and minced
- 4 fillets of white fish (I used yellowtail)
- 1 teaspoon olive oil
- 1/2 cup dry white wine
- 1 tablespoon grapeseed or vegetable oil
- 1/2 cup veggie broth
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 2 pounds baby bok choy, cut in half lengthwise
- salt and pepper
Instructions
- Cilantro Lime Sauce-
- Combine scallions, cilantro, lime juice, soy sauce, vinegar and ginger. Whisk in grapeseed oil. Season with salt and pepper.
- Fish-
- Preheat oven to 425 degrees.
- Rinse and dry fish well. Line a broiler rack with foil paper.
- Rub fish with 1 teaspoon olive oil and season with salt and pepper. Place on rack and pour wine over fish. Cook 12-13 minutes until internal temperature of fish reaches145 degrees and fish flakes easily.
- Bok Choy-
- While fish is in the oven, trim ends of bok choy, wash and dry well.
- In a bowl whisk the veggie broth with cornstarch.
- In a large skillet, heat grapeseed oil. Add the garlic and cook over high heat, about 20 seconds. Add the bok choy and stir-fry until leaves start to wilt, about 1-2 minutes. Add the broth and stir until slightly thickened, about 2-3 minutes.
- Remove from pan, season with salt and pepper.
- To assemble, Pour broth in shallow bowl, place fish and bok choy in bowl and top with cilantro sauce. Enjoy!
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