Tilapia Fillets with Bok Choy, Cilantro and Lime

Bok Choy

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.

Fish

Ingredients

  • 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

Preparation

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.

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