Miso-Glazed Tilapia with Roasted Bok Choy is so easy and so flavorful!
You'll want to use the miso glaze on everything!
I love buying big bags of tilapia at Costco and then spend my time googling tilapia recipes.
One of my favorite tilapia recipes that I've tried is: Tilapia with New Potatoes and Pesto Mayo . So, after a post-holiday run to Costco, I found my self again searching for a new tilapia recipe.
I found this recipe from Rachael Ray for an easy tilapia recipe and it is delicious! The miso glaze is so good and can be used on everything!
Ingredients.
Tilapia - I've also used salmon and cod for this recipe!
White miso - you could use red, but the white has a milder flavor that complements the fish. If you have extra miso - try our Miso Chicken with Sweet Potato Noodles.
Limes.
Brown sugar, canola oil - I've also used avocado oil and extra virgin olive oil.
Ginger and garlic - I keep my ginger in the freezer and it is so easy to grate it using a microplane.
Baby bok choy - can also use regular bok choy, just split each leaf in half.
Hot sesame oil - can use regular sesame oil or any chili oil.
Step by step instructions.
Preheat the oven to 450.
In a small bowl, combine the garlic, ginger and oil. Place the bok choy on a baking sheet and sprinkle with the ginger mixture and salt and pepper.
Roast for 10 minutes, turn them over and roast for 5 more minutes.
Remove them from the oven and place on a platter. Drizzle with the sesame oil and cover with foil to keep warm.
Turn the oven to broil.
While the bok choy is roasting, line another baking sheet with foil and place the fish filets on it.
In a small bowl, combine the miso, brown sugar and lime juice. Spread over the top of the fish.
Broil the fish for about 7 minutes or until cooked through.
Serve with rice and lime wedges.
Make this Miso Glaze!!
Even though I have seen countless recipes for miso glaze, this was the first one I actually tried.
Oh my gosh, what have I been missing? This was sweet and earthy, such a complex flavor! I will be using this glaze on everything.
I didn't change a thing about it. In Rachel Ray's recipe she calls for pan searing the baby bok choy. Since I was already using my oven for the tilapia, I decided to roast the bok choy.
Again, oh my gosh! Roasting bok choy is so easy and perfect. The fleshy stems get tender and the leaves crisp up almost like kale does. The best of both worlds!
Recipe.
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Miso-Glazed Tilapia with Roasted Bok Choy
Ingredients
- 4 tilapia fillets 4-5 ounces
- ¼ cup white miso
- 2 limes 1 juiced (2 tbsp.) and 1 cut into wedges
- 2 tablespoons brown sugar packed
- 2 tablespoons canola oil
- 2 tablespoons fresh ginger grated
- 3 cloves garlic finely chopped
- 2 pounds baby bok choy halved or quartered, if large
- Salt
- 1 teaspoons hot sesame oil
- Cooked brown rice
Instructions
- Preheat oven to 450. Place the bok choy on a baking sheet and drizzle with oil, grated ginger, and garlic and season with salt and pepper. Roast for 10 minutes, then turn over and roast for 5 more minutes. Remove from oven, drizzle with the sesame oil and keep warm.
- While bok choy is roasting, place tilapia filets on a foil lined baking sheet. Combine the miso, lime juice and brown sugar in a small bowl and spread on both sides of fish. After removing the bok choy from the oven, turn on the broiler and place fish in the oven. Broil for about 7 minutes or until fish is cooked through.
- Serve with cooked brown rice and the lime wedges.
Amanda Wren-Grimwood says
Miso is one of my favourite things as the flavour is so complex. I've never seen tilapia for sale but I'll try this with cod. This looks so pretty too!
Brian Jones says
This sounds delicious, that miso glaze must be tried... My favourite fish is hands down mackerel, I love the stuff and would eat it much more often than I do if it were available here without a road trip to a city to get some.
Sandra Shaffer says
Delicious for a quick family meal and lovely to serve for guests. Miso glaze over fish is fantastic! I've had a similar meal with chicken, but I think I prefer the fish!
Ann says
I've been reading that we have tilapia here in Queensland (the state above mine) where it is considered a noxious pest and it is illegal to catch and release or eat it. If caught it is supposed to be buried above the high watermark. Go figure. I'd probably use ling for this recipe.
jane @ littlesugarsnaps says
Sounds perfect for January - fresh, healthy but still full of interesting flavours
Pam Greer says
It was!
Amy @Very Culinary says
This sounds and looks amazing.
Louise says
Hi Pam:)
I must say, your pictures are simply amazing!!!
Unfortunately we don't have a Costco in my neck of the woods. I've seen packages of Tilapia at Sam's Club but haven't been able to bring myself to try it. Actually, I have never had tilapia, ever!!! You may have just tempted me, Pam. I love the notion of Miso glazed Tilapia and roasted bok choy oh my word! I love roasted veggies but have never tried bok choy. I'll be changing that for sure. Thanks for the Tilapia tip Pam. I'm always looking for new fish to try.
I checked out that app. I don't have an iPad but it says it's good for an iPhone too.
Thanks for sharing, Pam...
Louise says
Hi Pam,
I just HAD to stop by to let you know I made Miso glazed salmon for dinner tonight and it was amazing!!! I didn't have bok choy so I roasted, would you believe, celery, lol...It worked! Thanks again, Pam...
Ann says
We don't get Tilapia here although you can buy fish fillets labelled - Country of Origin= Uganda/Kenya/Tanzania. Yeah, no thanks. You can also get Basa fillets from the highly polluted waters of Vietnam. I prefer Australian sustainable fish such as flathead, snapper or jewfish (sometimes called mulloway). Flathead is the best for fish & chips using a beer batter. I think snapper and jewfish would work well in this recipe.