Hoisin-Glazed Sablefish with Bok Choy

• 2 tablespoons neutral-tasting oil, such as canola or safflower
• 1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks
• 3 garlic cloves, thinly sliced
• 1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated
• 2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths
• Coarse salt and freshly ground pepper
• 1 bunch scallions, trimmed and cut into 2-inch lengths
• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 4 skinless sablefish fillets (about 5 ounces each)

1. In a large saucepan, heat the oil over medium.
2. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
3. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper.
4. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes.
5. Add scallions, and cook, stirring, until wilted, about 3 minutes.
6. Heat broiler with rack 4 inches from heat source.
7. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice.
8. Place fish on a broiler pan or rimmed baking sheet.
9. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper.
10. Brush tops with hoisin mixture.
11. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
12. Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet.
13. Serve immediately.
14. (Per Serving)
15. Calories: 400
16. Saturated Fat: 5.2g
17. Unsaturated Fat: 20.8g
18. Cholesterol: 70mg
19. Carbohydrates: 12.3g
20. Protein: 22.4g
21. Sodium: 968mg
22. Fiber: 2.6g

neutraltasting oil, fresh ginger, garlic, choy, celery stalks, salt, scallions, hoisin sauce, ketchup, mustard, lemon juice, sablefish

Taken from www.epicurious.com/recipes/food/views/hoisin-glazed-sablefish-with-bok-choy-394067 (may not work)