Thursday, December 6

Soy-Lime Roasted Rockfish & Bok Choy



I’m all for embracing seasonal flavors, especially now that the weather is matching up, but I can only take so much squash, cider, and greens before I need to change it up. This recipe provides a nice respite with a light citrus vinaigrette and delicately roasted rockfish over bok choy and brown rice. Usually I must have a crispy skin on my fish, but quick roasting it keeps the texture firm and meaty and plays nicely with the slightly-crunchy vegetables. It’s a quick, easy meal that will remind you of warmer weather and healthy enough to keep around for New Year’s resolution time. P.S. Can’t find rockfish? Any delicate white fish will do – try subbing flounder, sole, or halibut.



Soy-Lime Roasted Rockfish & Bok Choy:
  • Combine 1 minced scallion, 1 handful chopped cilantro leaves, 1 1/2 tbsp. fresh lime juice, 1 1/2 tbsp. soy sauce, 1 tbsp. rice vinegar,  and 1 tsp. fresh grated ginger in a small bowl.
  • Whisk in 3/4 tbsp. canola oil and set aside.*
  • Meanwhile, add 1 tbsp. canola oil to a large skillet over medium-high heat.
  • Add in 5-6 halved heads of bok choy, cut side down, and cook for 3-4 minutes, or until starting to brown.
  • Turn bok choy over, season with salt and pepper, and turn off the heat. Pour in 1/4 c. sake.**
  • Lay 2 fillets of boneless rockfish on top of the vegetables and season fish with salt and pepper.
  • Transfer skillet to a 400F oven and roast for 8-12 minutes, or until fish is just cooked through.
  • Spoon some of the soy-lime sauce over the fish and bok choy, then divide onto plates.
  • Pass around more sauce as needed.

Serves two
*Can be made a day ahead and kept in the fridge.
**Can substitute with a dry white wine, if needed.