Soy-Honey Glazed Fish and Rice Bowl

Adam Dolge
Updated
Get the recipe for Soy-Honey Glazed Fish and Rice Bowl.

This flavorful fish and rice bowl recipe takes cues from many world cuisines, making something entirely original. Soy and honey are a salty-sweet match made in heaven—think: a sophisticated hoisin sauce. If you’re gluten-free, make sure to buy gluten-free tamari, a wheat-free soy sauce. Affordable, sustainably sourced swordfish is often in the freezer aisle of the grocery store. Just defrost the filets completely before proceeding with the recipe.

Ingredients

  • 1 cup long-grain white rice

  • ¼ cup honey

  • 2 tablespoons tamari

  • 2 tablespoons olive oil, divided

  • 1½ pounds swordfish, cut into 1-in. pieces

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ½ red onion, thinly sliced

  • 4 heads baby bok choy, halved lengthwise

  • ½ cup fresh cilantro leaves and tender stems

  • ¼ cup chopped roasted, salted peanuts

  • Lime wedges, for serving

Nutrition

Calories 599

Fat 22g

Sat Fat 4g

Cholesterol 97mg

Fiber 2g

Protein 37g

Carbohydrate 63g

Sodium 627mg

Sugar 19g

Directions

  1. Cook rice according to package directions; keep warm.

  2. Meanwhile, stir together honey and tamari in a small bowl; set aside.

  3. Heat 1 tablespoon oil in a large nonstick skillet over high. Season fish with salt and pepper and cook, undisturbed, until browned on one side, about 2 minutes. Turn fish, add onion, and cook, tossing gently, until fish is browned and cooked through, about 4 minutes. Transfer to a plate.

  4. Add remaining 1 tablespoon oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 minutes. Reduce heat to medium-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 minutes. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.

Yields: 4 servings