Miso-Glazed Tilapia with Roasted Bok Choy is so easy and so flavorful! You’ll want to use the miso glaze on everything! Post may contain affiliate links.
Miso-Glazed Tilapia with Roasted Bok Choy.
What’s your fish of choice? I have to say that I cook primarily with Salmon or Tilapia. Salmon for it’s rich, meaty goodness and tilapia because it’s so mild and is the perfect backdrop for whatever flavors you want to pair with it. 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.
How I Found My Tilapia Recipe.
One of my new favorite ways to search for recipes is with my Texture App on my iPad. If I actually subscribed to all of the magazines that it let’s me view, my house would look like an episode of hoarders. While there are some magazines that it doesn’t have that I wish it had, like Fine Cooking, I am more than happy with those that it does have. The beauty of it is that it does a search within the app and it gives me access to back issues of magazines. So, a search for Tilapia, pulled up a Miso-Glazed Tilapia recipe in Rachael Ray’s Magazine.
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!
Miso-Glazed Tilapia with Roasted Bok Choy
- 4 tilapia fillets 4-5 ounces
- 1/4 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
- 1 teaspoons hot sesame oil
- Cooked brown rice
- 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.