Oven Baked Snapper with Bok Choy and Veggie Broth

Oven Baked Snapper with Bok Choy and Veggie Broth
Yield: 4 servings
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  1. 4 fillets of white fish (I used yellowtail)
  2. ½ cup dry white wine
  3. 2 scallions, thinly sliced
  4. ¼ cup coarsely chopped cilantro
  5. ¼ cup fresh lime juice
  6. 3 tablespoons reduced-sodium soy sauce
  7. 2 tablespoons rice vinegar
  8. 2 teaspoons finely minced peeled ginger
  9. 3 ½ tablespoons vegetable or grape seed oil, divided
  10. 1 ½ - 2 pounds baby Bok Choy, cut in half lengthwise
  11. 1/2 cup veggie broth
  12. 2 teaspoons cornstarch
  13. 1 tablespoon vegetable oil
  14. 2 garlic cloves, minced
  15. Kosher salt and freshly ground black pepper
  1. Fish-
  2. Preheat oven to 425°. Rinse and dry fish well. Line a broiler rack with aluminum foil. Lightly spray with oil.
  3. Rub fish with 1 tsp olive oil and season with salt and pepper. Place on rack and pour wine over fish. Cook 10 minutes or until done (Internal temperature should be 145 degrees or fish should flake easily when nudged with a fork). Cilantro Lime Sauce-
  4. Combine scallions, 1/4 cup cilantro, lime juice, soy sauce, vinegar and ginger. Whisk in 1½ tablespoon oil. Season cilantro-lime sauce with salt and pepper; set aside.
  5. Bok Choy- (prepare last, preferably 5 minutes before serving fish)
  6. Trim the ends of the bok choy. Wash, pat dry with paper towels.
  7. In a bowl, whisk the stock with the cornstarch.
  8. In a large skillet, heat the remaining oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the broth and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve with fish.
  9. Pour broth in shallow bowl, place Bok Choy and fish in bowl and top with cilantro sauce. Enjoy!
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