Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb (2 fillets) $6.99 sale (was $9.99) per 1 lb
• Organic Baby Bok Choy 1 lb (about 3–5 small heads), halved lengthwise $2.99
• Organic Ginger Root 1 tbsp, finely grated
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated/minced $1.99 (3 ct)
• Soy sauce 2 tbsp
• Honey or brown sugar 2 tsp
• Rice (jasmine or long-grain) 1/2 cup dry (makes ~1 1/2 cups cooked)
• Neutral oil (canola/avocado) 2 tbsp, divided
• Sesame oil (optional) 1 tsp
• Lime (or lemon) 1/2 lime, juiced
• Red pepper flakes (optional) pinch
• Salt to taste

Instructions

1. Prep: Start rice on the stove (cook per package).
2. Prep: Heat grill to medium-high. Oil the grates.
3. Prep: In a small bowl, mix soy sauce, honey, ginger, garlic, lime juice, red pepper flakes, and 1 tbsp neutral oil (plus sesame oil if using).
4. Prep: Pat rockfish dry; lightly salt. Brush or spoon half the glaze over the fish. Toss bok choy with remaining 1 tbsp oil and a pinch of salt.
5. Grill: Grill bok choy cut-side down 2–3 minutes to char, flip and cook 1–2 minutes more until crisp-tender. Move to a platter; drizzle with a little of the reserved glaze.
6. Grill: Grill rockfish 3–5 minutes per side (depending on thickness) until it flakes easily and is opaque. Brush with a bit more glaze in the last minute (don’t burn the honey).
7. Serve: Spoon rice into bowls, top with grilled bok choy and rockfish. Drizzle any remaining glaze over the top.