The All-New Fresh Food Fast: 200+ Incredibly Flavorful 5-Ingredient 15-Minute Recipes (Cooking Light) by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2018-03-27T04:00:00+00:00

CHAPTER 5

FISH & SHELLFISH

MISO COD WITH BABY BOK CHOY SLAW

The sweet miso sauce is a delicious pairing for the flaky fish and crunchy bok choy. Teriyaki-style microwavable rice would complement this dish, so look for it at your supermarket. Substitute halibut for cod, if you like.

HANDS-ON: 15 MIN.

TOTAL: 15 MIN.

SERVES: 4

1 tablespoon white miso

1 tablespoon olive oil

1 tablespoon honey

2 tablespoons rice vinegar, divided

4 (6-ounce) skinless cod fillets

Cooking spray

2 teaspoons lower-sodium soy sauce

1 teaspoon sesame oil

3½ cups thinly sliced baby bok choy (from 3 baby bok choy)

2 cups precooked microwavable brown rice (such as Uncle Ben’s)

Chopped fresh cilantro (optional)

1. Preheat the broiler with the oven rack 6 inches from the heat. Whisk together the miso, olive oil, honey, and 1 tablespoon of the rice vinegar. Place the cod on a baking sheet coated with cooking spray; brush the fillets with the miso mixture. Broil until cooked through, about 6 minutes.

2. Whisk together the soy sauce, sesame oil, and remaining 1 tablespoon rice vinegar in a medium bowl. Add the bok choy; toss to coat.

3. Microwave the rice according to the package directions. Serve with the cod and bok choy. Sprinkle with cilantro, if desired.

(SERVING SIZE: 1 fillet, ¾ cup bok choy, and ½ cup rice): CALORIES 307; FAT 7g (sat 1g, unsat 5g); PROTEIN 34g; CARB 27g; FIBER 3g; SUGARS 6g (added sugars 4g); SODIUM 370mg; CALC 9% DV; POTASSIUM 20% DV

BOK CHOY

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