Oven Baked Snapper with Bok Choy and Veggie Broth

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Oven Baked Snapper with Bok Choy and Veggie Broth
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Ingredients
  1. 2 scallions, thinly sliced
  2. 1/4 cup cilantro, coarsely chopped
  3. 1/4 cup fresh lime juice
  4. 3 tablespoons reduced-sodium soy sauce
  5. 2 tablespoons rice vinegar
  6. 2 teaspoons fresh ginger, peeled and minced
  7. 4 fillets of white fish (I used yellowtail)
  8. 1 teaspoon olive oil
  9. 1/2 cup dry white wine
  10. 1 tablespoon grapeseed or vegetable oil
  11. 1/2 cup veggie broth
  12. 2 teaspoons cornstarch
  13. 1 tablespoon vegetable oil
  14. 2 garlic cloves, minced
  15. 2 pounds baby bok choy, cut in half lengthwise
  16. salt and pepper
Instructions
  1. Cilantro Lime Sauce-
  2. Combine scallions, cilantro, lime juice, soy sauce, vinegar and ginger. Whisk in grapeseed oil. Season with salt and pepper.
  3. Fish-
  4. Preheat oven to 425 degrees.
  5. Rinse and dry fish well. Line a broiler rack with foil paper.
  6. 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.
  7. Bok Choy-
  8. While fish is in the oven, trim ends of bok choy, wash and dry well.
  9. In a bowl whisk the veggie broth with cornstarch.
  10. 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.
  11. Remove from pan, season with salt and pepper.
  12. To assemble, Pour broth in shallow bowl, place fish and bok choy in bowl and top with cilantro sauce. Enjoy!
The Mad Table http://themadtable.com/