Hoisin-Glazed Sablefish with Bok Choy

Name: Hoisin-Glazed Sablefish with Bok Choy
Yield: serves 4
Ingredients: 2 tablespoons neutral-tasting oil, such as canola or safflower; 1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks; 3 garlic cloves, thinly sliced; 1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated; 2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths; Coarse salt and freshly ground pepper; 1 bunch scallions, trimmed and 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 sablefish fillets (about 5 ounces each)

January 26, 2012

Sablefish, also known as black cod, is among the best sources of heart-friendly omega-3 fatty acids. Here, the fish is combined with bok choy, which contains antioxidants and fiber. The hoisin mixture, brushed on top of the fish before broiling, is essentially a quick barbecue sauce.

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