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!
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.
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!
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Miso-Glazed Tilapia with Roasted Bok Choy
- 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
- 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.