Hoisin Halibut with Bok Choy
This week, I've returned to the somewhat-winning formula of simple protein with a subtle sauce for our Dinner Together. This recipe from WomenHeart's All Heart Family Cookbook promised a healthful nutritional profile, with no saturated fat and fewer than 200 calories per serving.
While the title of the recipe calls for halibut, you can substitute any thick-fleshed white fish. We used mahi-mahi, since we found that in the freezer aisle at our local supermarket. (For us, individually-frozen fillets of fish work best for weeknight dinners. We put the servings we want to defrost in the fridge on the morning we want to serve them, and they're ready to cook by dinnertime.)
My kids gave this a split verdict. Sam liked it; Leah didn't. My husband and I enjoyed it, but thought the hoisin flavor could have been more pronounced. Next time, I might add a bit more.
Here's the recipe:
Hoisin Halibut with Bok Choy
Serves 4
2 tablespoons hoisin sauce (see note above)
1 tablespoon orange juice
4 halibut fillets (5 ounces each), skinned
4 heads baby bok choy, halved
Preheat the oven to 400 degrees. Coat a baking sheet with sides (jelly-roll pan) with cooking spray.
In a small bowl, stir together the hoisin sauce and orange juice. Place the halibut and bok choy on the prepared baking sheet. Brush both with the glaze. Bake for 10 minutes, or until the fish flakes easily when tested with a fork.
Recipe and analysis from "WomenHeart's All Heart Family Cookbook," by Kathy Kastan and Susan Banfield.
Per serving: 199 calories, 3 grams fat, 0 grams saturated fat, 45 milligrams cholesterol, 440 milligrams sodium, 14 grams carbohydrate, 3 grams fiber, 32 grams protein.
(Photo by me)
Baltimoresun.com's 
