As we gear up for summer, my appetite for fresh veggies sky rockets. When we saw the fresh baby bok choy at the grocery store a few weeks ago, we simply couldn’t pass it up. The mild Tilapia complements the bok choy, cilantro and lime in this dish that give it a nice, refreshing kick. It’s also incredibly easy to make and it’s even tastier as leftovers the next day because the fish soaks up all the flavor from the spices.
- 1 scallion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1/4 cup fresh lime juice
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons finely minced peeled ginger
- 3 1/2 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 1 pound baby bok choy (2-3 bunches), cut in half lengthwise
- 1/2 cup sake or dry white wine
- 4 4-ounce fillets tilapia
Preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy and sear until golden brown, 2-4 minutes per batch. Remove pan from heat. Add sake. Season tilapia fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.