Miso-Glazed Halibut with Bok Choy
4 tablespoons rice wine vinegar, divided
2 teaspoons sesame oil (untoasted)
2 tablespoons white miso
1 tablespoon bottled or fresh minced ginger
4 halibut fillets (4-5 ounces each)
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 pound bok choy, sliced crosswise into 1-inch pieces
2 teaspoons low-sodium soy sauce
1 tablespoon fresh lemon juice
1/4 cup thinly sliced chives, divided
Black sesame seeds, for garnish
1. Whisk 2 tablespoons rice wine vinegar, sesame oil, miso, ginger, and
red pepper flakes in a small bowl until smooth. Set aside.
2. Place oven rack 6 inches from broiler. Preheat broiler and coat a
baking sheet or broiler pan with 1 tablespoon olive oil. Arrange fish
on pan and brush generously with miso mixture. Broil until opaque in
centers and browned on top, 7–8 minutes.
3. While fish cooks, bring ¼ cup water to boil in a medium pan.
Add bok choy, cover, and cook for 3 minutes; remove cover and let water
boil off. Remove from heat. Add remaining 2 tablespoons rice wine
vinegar and 1 tablespoon olive oil, plus soy sauce, lemon juice, and 1
tablespoon chives; combine well.
4. Divide bok choy mixture among four plates. Place broiled fish on top
of each. Garnish with remaining chives, and sprinkle with freshly
ground black pepper to taste and black sesame seeds, if desired.
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