Asian Baked Halibut with Bok Choy
In my previous post, I talked about an asian dressing that I whipped up for some chicken lettuce wraps. Since I had a decent amount left over, I figured I'd use it to brush on my fresh halibut that I was able to find yesterday at the grocery store. I love asian flavors, so I was super excited to try it out. The bok choy and halibut were super fresh and both turned out great. This was a very simple dinner to throw together - I think the entire process only took about 30 minutes. Enjoy!
1 lb fresh halibut, cut into filets (I prefer skin removed as well)
~ 1/2 tb asian dressing per filet, plus 1 tb for the bok choy (recipe posted here)
salt and pepper, to taste
red pepper flakes (optional)
juice of 1/2 lime
1 tb sesame oil
1 bunch of bok choy, rinsed, stem removed and cut into 1 inch pieces
nonstick cooking spray
chives/scallions, for garnish
Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray, or rub with olive oil. Place the halibut filets in the baking dish and top with salt, pepper, and the asian dressing. Bake for 12-15 minutes until flaky (this will depend on the thickness of the filets).
In the meantime, heat a large saute pan over medium heat with 1 tb sesame oil. Toss in the bok choy, red pepper flakes, lime, and asian dressing. Toss around over medium heat for 5 minutes and then reduce heat to low to keep warm. You want to the bok choy to be somewhat wilted, but not mushy. Serve the halibut over the bok choy with some fresh chives or scallions.