Korean_Style_Halibut_with_Baby_Bok_Choy_and_Eggplant.jpg

Korean Style Halibut with Baby Bok Choy and Eggplant

Korean Style Halibut with Baby Bok Choy and Eggplant Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 3 tsp. organic sesame oil
  • ¼ c. spring water
  • 2 clove(s) GARLIC,RAW organic garlic
  • 1 packet SweetLeaf Sweetener
  • 2 c. organic green onions, thinly sliced
  • ¼ c. organic tamari (gluten-free soy sauce)
  • 2 Tbsp. organic olive oil, divided
  • 4 whole organic Japanese eggplants, trimmed, halved length
  • 24 oz. Pacific halibut fillets (each about 1" thick)
  • 1 ½ tsp. minced serrano chile pepper with seeds
  • 8 heads organic baby bok choy, halved lengthwise
Instructions
  1. Heat half the olive oil in heavy small saucepan over medium heat.
  2. Add garlic and chile pepper. Sauté until fragrant and light golden, about 3 minutes.
  3. Add soy sauce, stevia and water and bring to boil, stirring.
  4. Reduce heat to medium and simmer until mixture is reduced, about 5 minutes (sauce will be thin).
  5. Remove sauce from heat; whisk in sesame oil.
  6. Transfer ¼ cup sauce to small bowl and reserve for serving.
  7. Prepare grill to medium heat or use Flavorwave/NuWave oven.
  8. Combine bok choy and eggplant halves in large bowl. Drizzle with remaining olive oil over and toss to coat.
  9. Sprinkle fish with salt and pepper.
  10. GRILL METHOD: Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. FLAVORWAVE METHOD: Place fish on high setting. Cook at 350 F for 7-9 minutes or until opaque. Remove fish from oven, place in a dish and cover to keep warm. Wipe rack clean, spray with non-stick spray and place on high setting. Arrange vegetables in a single layer and cook at 350 F for 4-5 minutes, or until tender.
  11. Transfer vegetables and fish to plates; sprinkle with green onions, drizzle with reserved sauce and serve.
 

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Nutrient Information Per Batch

1815.6 kcal Calories, 1267.05 mg Calcium, 157.23 g Carbohydrate, 215.04 mg Cholesterol, 62.66 g Total Fat, 89.44 g Fiber, 21.55 mg Iron, 1045.18 mg Magnesium 10266.8 mg Potassium, 181.42 g Protein,257.21 mcg Selenium, 4135.59 mg Sodium, 65.14 g Sugars, 8.76 mg Zinc, 8.94g Saturated fat, 0 trans Fat, 31.32 g Monounsaturated fats, 15.9 g Polyunsaturated fats, 36422.9 IU Vitamin A, 5.59 mg Vitamin B6, 7.93 mcg Vitamin B12, 405.18 mg Vitamin C, 0 IU Vitamin D, 17.57 Vitamin E, 728.09 mcg Vitamin K, 976.35 mcg Folate,1.69 mg Vitamin B1(Thiamin),59.45 mg Vitamin B3(Niacin),2.15 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 2441.62 mcg Lutein and Zeaxanthin, 1.29 g ALA, 0.48 g EPA, 1.96 gDHA,2412.91 mg Phosphorous, 7.18 mg Manganese, 35.42 mcg Alpha carotene, 21185.9 mcg Beta carotene, 33.09 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Yeast
  • No Peanuts
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Dairy
  • No Poultry
  • No Grains
  • No Molds
  • No Citrus
  • No Corn

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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