Grilled Hoisin-Glazed Halibut And Bok Choy

• 1/4 cup reduced-sodium vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon lime juice
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon rice vinegar
• 1/2 teaspoon asian chili paste
• 4 halibut fillets (about 6 oz each)
• 1/2 lb baby bok choy, trimmed and separated into pieces
• 1/8 teaspoon salt
• 6 ounces whole wheat angel hair pasta
• 1/2 red bell pepper, cored, seeded, and cut into thin strips
• 4 scallions, thinly sliced
• 1 lime, cut into wedges

1. In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
2. Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
3. While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
4. Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
5. Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

vegetable broth, soy sauce, hoisin sauce, lime juice, fresh ginger, rice vinegar, asian chili paste, baby bok choy, salt, whole wheat angel hair pasta, red bell pepper, scallions, lime

Taken from www.food.com/recipe/grilled-hoisin-glazed-halibut-and-bok-choy-501875 (may not work)