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Grilled Halibut and Bok Choy with Coconut-Lime Dressing

Grilled Halibut and Bok Choy with Coconut-Lime Dressing

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Mature bok choy has the same sweet and mild flavor of the baby stuff but is much easier to cook on the grill—and you’ll get a better yield, too.


  • 1 tablespoon olive oil, plus more for grill and drizzling
  • ½ cup unsweetened coconut flakes
  • 4 5–6-ounce skinless, boneless halibut fillets
  • Kosher salt, freshly ground pepper
  • 1 small head of bok choy, leaves separated, thick stems trimmed
  • ¾ cup unsweetened coconut milk

Recipe Preparation

  • Prepare a grill for medium heat; oil grate. Pulse coconut flakes in a food processor or a blender until coarsely chopped. Finely grate lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper. Lightly coat bok choy with 1 Tbsp. oil; season with salt. Grill halibut, turning once, until browned on both sides and just opaque in center, about 5 minutes.

  • Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.

  • Squeeze 2 Tbsp. lime juice into a small bowl and stir in coconut milk; season dressing with salt.

  • Divide halibut and bok choy among plates and drizzle with dressing.

Reviews SectionMy family loves this quick dish. Works just as well in the oven at 400 degrees.Cooking time for this was totally off - maybe you meant cook 5 minutes per side? I don't mind a medium rare fish, but it was completely raw except for the very top on each side. Also no matter how much you pat those flakes in, they will all fall off the fish when you flip it on the grill. The taste is all there, the but recipe's execution just isn't.AnonymousBurbank, CA07/13/18

Pinapple Halibut with Bok Choy

It’s whats for dinner on my table tonight since pinapple was on sale at the grocery store this week. It is a SIMPLE, quick way to get a healthy dose of Omega 3s with greens. Not to mention how it will satisfy that sweet tooth with a health dose of fresh pineapple. No preservatives needed here!

If you have never tried Bok Choy, I challenge you to give it a go. It has a very light crisp taste and is loaded with nutrients for your body. Baby Bok Choy is the most tender and sweet, but large bok choy will have slightly more savory taste. I even love to chop off the bottoms of the stalks and munch on them while I make the rest of the dish (taste like celery, but no strings).

Halibut with Spicy Pineapple Broth and Pineapple Cucumber Relish

Recipe posted by foodieonboard modified by


Halibut: four 4-6 ounce halibut fillets, skin on

1 tablespoon coconut oil or olive oil

2 Thai red chili peppers (or 1 tsp dried crushed red chili peppers)

6 baby bok choy, quartered

Pineapple Cucumber Relish (make ahead):

½ cup cucumber, seeded and diced

½ cup fresh pineapple, diced

3 tablespoons red bell pepper, diced

1 tablespoon each, fresh chives, mint and cilantro, finely chopped

1 tablespoon fresh lime juice

1 teaspoon Asian fish sauce

freshly ground black pepper, to taste

Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

In a large skillet, heat coconut oil over medium-high heat.

Liberally season halibut fillets with salt and pepper. Add the fillets to the frying pan and sear each side 3 – 4 minutes. Transfer to the prepared baking sheet, skinless side up.

Bake 10 – 12 minutes (depending on the thickness of the fish) or until the fillet flakes easily with a fork.

Slice chili pepper in half lengthwise. Place in a small saucepan with the pineapple juice and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally. Once at a boil, remove saucepan from the heat and strain. Pour the broth back into the pot.

Place the baby bok choy in the saucepan with the pineapple broth and allow it to wilt for a few minutes.

To serve, ladle ½ cup pineapple broth into the bottom of each serving bowl. Divide bok choy among the bowls and top each one with a piece of the halibut.

Spoon some Pineapple Cucumber Relish over top and serve immediately.

To make Pineapple Cucumber Relish, simply stir all ingredients together in a small bowl and place in refrigerator until ready to use.

Grilled Halibut and Bok Choy with Coconut-Lime Dressing - Recipes

Summer’s here, and outside is the best place to cook (flipping burgs with a cocktail by your side is surely one of life’s great joys). Grilling can be a delicious, healthy way to prepare all kinds of foods you get loads of flavor in a short period of time (without the ubiquitous batter coating you find in so many summer foods). Nutrients also stay intact when grilling when compared to other forms of cooking. Plus, grill lines look pretty on just about anything you toss on those flames and just about scream summer.

While grilling is healthier than frying, etc., there are certainly some grill techniques and food choices that are healthier than others. Research indicates that some grilled foods (particularly meat) can be linked to certain types of cancer. There are two components in play here. First, polycyclic aromatic hydrocarbons (PAHs) have been linked to colon cancer and are found in well-done foods, most specifically in the charred or “crispy” portions of the food that turn black from the grill. Then there are heterocyclic amines, or HCAs, formed from intense and concentrated high heat.

The good news, these nasty PAHs and HCAs can be avoided without giving up grilling. Here are some super easy hacks for making this grill season your healthiest one yet.

Shorter is better. Try to not eat overcooked food from the grill (well-done meat has 3.5 times more HCAs than medium-rare meat).

Keep it clean! Make sure your grates are clean of any leftover burnt food particles.

Marinate. Marinating your meat with herbs, specifically thyme and/or rosemary, can cut back on HCA’s by up to 99%. Black pepper, allspice, and/or chives can also provide powerful protection against carcinogens. Avoid sugary marinades (which actually make things worse) go for lemon or vinegar and herb-based ones, instead.

No flare-ups. This can help with both kinds of carcinogens. Keep a spray bottle of water with you to put them out (without putting out your coals).

Seafood says summer. Fish and shrimp produce much fewer HCAs from high heat exposure than meat, and their lower fat content minimizes fat drippings to reduce PAHs from smoke.

Grill fruits & vegetables. PAH’s and HCA’s don’t form on produce, so create a rainbow this summer by grilling healthy fruits and veggies. Even when grilling meat, mix in some grilled veggies as well the antioxidants from (hopefully organic) produce can help counteract the carcinogens formed as a bi-product of the grilling. (Remember: Rising Tide Natural Market boasts a 100% organic produce department, guaranteeing our customers the healthiest, most carefully curated produce at every visit.)

Some fruits and veggies that are awesome on the grill:

  • tomatoes
  • onions
  • bell peppers
  • zucchini
  • eggplant
  • endive
  • fennel
  • pineapple
  • mango
  • apple
  • pear
  • peach
  • banana

Grill lean cuts of meat. The leaner the meats, the less fat dripping on the grill, and the fewer PAHs and HCAs formed. Also pick smaller cuts of meat, which cuts down on grill time.

Flip your burgs. Like we said above, there’s something to that flip. Turns out it also reduces the amount of HCAs that form. Use a spatula so you don’t pierce the burgers, causing fat to drip and HCAs to form.

Convert your family into seafood lovers with this technique.

Unlike meat, fish marinades don’t require a long time to infuse the fish with flavor, so you can whip up an elegant, flavorful meal on short notice.

How to Use Marinades Successfully

Don’t Accidentally Cook Your Fish
As fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. The acid in ingredients such as lemons or limes will “cook” the fish if given the time.

Properly Season With Salt and Pepper
Season the fish with salt and pepper just before adding the marinade. (Similar to acid, salting the fish too early can also dry it out.) The recipes below exclude salt and pepper for the most part, as we recommend that you to do that no matter what unless noted.

Get Your Cooking Time Right
Once you’re ready to cook the fish, pop it in the oven and roast at 400 degrees for 10 minutes per inch of thickness.

Note: All recipes below will generate enough marinade for 4 six-ounce fillets of fish.

Olive Oil, Lemon, & Herbs Marinade

This bright, citrus-and-herb marinade is perfect for summer, or anytime you’re looking for that classic and clean Mediterranean flavor. Serve the fish with roasted lemon- and herb-seasoned potatoes or grilled vegetables.

How To Do It: Combine ½ cup olive oil, 2 tablespoons fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary, or thyme) removed from the stems and loosely chopped. Brush the marinade on the fish and let sit for about 5 minutes before cooking.

Extra Credit: You can also use the excess marinade to brush on the vegetables before grilling for a continuity of flavors.

Mustard & Maple Syrup Marinade

The bold flavors in this marinade work best on meaty fish like salmon, barramundi, and grouper. For the maple syrup, we recommend using one that is grade B as it has a more complex flavor. However, a maple syrup that is grade A will work just fine.

How To Do It: Mix together 1/2 cup maple syrup and 4 tablespoons whole grain mustard and syrup. Adjust each ingredient to find a balance that suits your palate, then spread over the fish. Leave for 5 minutes or cook immediately. Finish with fresh herbs such as chopped dill or cilantro.

Extra Credit: Make extra to use leftovers over a salad for an easy lunch. The mustard-maple combination also works well brushed on potatoes or carrots before roasting.

Orange, Honey, & Ginger Marinade

An easy marinade, this orange-honey-ginger combo hits both the sweet and spicy notes: The concentrated sweetness of the honey, the heat of the ginger, and some lime juice to balance it all out.

How To Do It: Combine ½ cup fresh-squeezed orange juice with 2 tablespoons honey, 2 tablespoons fresh lime juice (from 4 limes), 2 tablespoons soy sauce, 1 minced garlic clove, and 1 teaspoon minced fresh ginger in a shallow bowl. Coat the fish with the marinade 5 to 10 minutes before cooking.

Note: Lightly salt the fish beforehand as soy sauce in the marinade will add more sodium.

Coconut & Lime Marinade

This Thai-inspired marinade provides a rich and creamy flavor to fish, particularly to more mild white fishes. If you’re into spicy dishes, then we recommended Thai Bird’s Eye chili. If spicy isn’t your thing, opt for jalapenos or a pinch of dried red chili flakes instead. Use a shallow bowl to allow for easy coating of the fillets. Serve with rice and vegetables such as steamed snow peas or bok choy.

How To Do It: Combine 1 cup coconut milk, 2 tablespoons lime juice (from two limes), 1 ½ tablespoons soy sauce, ½ tablespoon fish sauce, and ½ thinly sliced (seeds removed) Thai Bird’s Eye chili (optional), in a shallow bowl. Place the fish fillets in the bowl about 15 minutes before cooking, coating them with the marinade and turning over halfway if not submerged. Cook as desired, squeeze with additional lime and serve with lime wedges and fresh cilantro.

Miso & Ginger Marinade

This umami-packed marinade works well on buttery fishes like black cod or delicate to medium-firm ones like barramundi. As the miso and soy sauce already contain a generous amount of salt, you do not need to pre-salt or pepper the fish for this recipe.

How To Do It: Combine ⅓ cup white miso paste, ¼ cup mirin, ¼ cup sake, ½ tablespoon minced fresh ginger, and 2 tablespoons soy sauce. Adjust flavor as necessary, adding more sugar or ginger, if desired. Brush on fish and bake, watching carefully to ensure the top does not burn.

Note: This marinade should be added to the fish at least 30 minutes prior to cooking.

Many marinades, including these, can be made ahead of time and stored in an airtight Mason jar in the refrigerator. However, we don’t recommend storing them for more than a few days. When you’re ready to use, allow the marinade to come to room temp (especially when using an olive oil-based marinade), give the Mason jar a good shake, pour over your fish fillets, and consider dinner done.

For more fish-cooking inspiration, check out: 5 Foolproof Formulas to Help You Ace Grilled Fish and our recipes in the Australis Kitchen.

Grilled Halibut and Bok Choy with Coconut-Lime Dressing - Recipes

Here’s a quick and easy dish with a lovely combination of fragrant, bold and bright Asian flavors.

You’ll need to marinate the chicken for at least 30 mins and the rest takes no more than another twenty, including time for the rice to cook. Adding the marinade ingredients to the coconut milk makes a wonderful sauce.

Increase or cut back on the red chili at will – and the shredded green (spring) onion garnish isn’t essential I happen to like them and had some in my fridge.


Ingredients for the marinade:

One stalk of fresh lemongrass, split lengthways into 4

The juice of 2 limes and the zest of one

4 small shallots, minced finely

1 tablespoon of Thai fish sauce (Nam Pla)

1 level teaspoon of sugar

2 small red chilies, seeded and chopped

1 tablespoon of vegetable oil (I use avocado or grape seed oil – both great for high temp stir-frying)

1 tablespoon of toasted sesame oil

1lb (450g) of chicken breast meat, cut into 1 and 1/2 inch (3-4 cm) chunks

Vegetable oil for stir-frying

1 cup (250ml) of coconut milk

A good handful of chopped cilantro (coriander), saving some for the finish along with a couple of green (spring) onions, finely shredded lengthways

Combine all the marinade ingredients together and pour over the chicken. Allow everything to marinate for a minimum of 30 minutes and up to a couple of hours.

Get the rice started according to instructions.

Remove the chicken from the marinade and save the marinade but discard the lemongrass.

Heat a tablespoon of oil in a wok/saute pan and stir fry the chicken pieces over a high heat until they’re golden, about 3-4 minutes.

Pour the marinade (minus the lemongrass) over the chicken along with the coconut milk and cilantro/coriander – stir everything together. Lower the heat to medium and cook for another 2 minutes.

Serve over fluffy mounds of white rice and scatter with extra chopped cilantro/coriander leaf and some shredded green onion.

Note: if you love Thai flavors but fancy eating as finger food, try Nigel Slater’s ‘Lemongrass Chicken’ – I posted that recipe here a while back.

Burma? Myanmar? Ponder the answer with Panthay Noodles!

Burma? Myanmar?? Given the choice, I'm a big Burma guy. The Burma Road. The dense forested mountains of Burma. I picture despots ruling from thei r Burmese jungle hideouts. When I think of Myanmar I sadly think of a repressive government beating down monks. But after last night's dinner, I do have something positive to ponder when it comes to thoughts of Myanmar, and that would be the next time I get to have these deliciously exotic Panthay Noodles (Panthay is the Burmese word for Chinese Muslims).

I read about this dish a couple of weeks ago on the New York Times website in an article by Elaine Louie in her "One Pot" series that appears in the Wednesday dining section. She adapted it from Manhattan caterer Irene Khin Wong whose mother in Myanmar would make it for breakfast or lunch. Khin describes it as a fusion of Indian and Chinese cuisines: "The Chinese brought the noodles, fish sauce and bok choy, and the Indians brought the curry". Very easy and rewarding, I thought it was absolutely delicious with its complex, savory flavors. With the bok choy, chicken, and noodles, it's like having all three dinner staples. vegetable, meat, starch. in one dish. Last night I doubled the recipe because I was, as seems to be my alarmingly regular state, quite hungry, and we finished it off with no problem. I see it as a great main course for a light dinner, or a really attention getting first course for an Asian dinner party.
*** *** ***

Panthay Noodles
adapted from Irene Khin Wong
time: 30 minutes

6 tablespoons canola or other vegetable oil
Salt and freshly ground black pepper
7 ounces fresh Asian noodles or dried egg noodles
5 ounces skinless, boneless chicken thigh meat, cut into slices 1 1/2 inches long by 1 inch wide by 1/2-inch thick
1 medium onion, diced
1 1/2 teaspoons (about 2 cloves) minced garlic
1 1/2 teaspoons minced fresh ginger
1 teaspoon curry powder
1 teaspoon paprika
2 teaspoons fish sauce
8 ounces baby bok choy, cut lengthwise into pieces 1 1/2 to 2 inches wide
1/4 cup peeled, finely slivered carrot
1/2 cup chopped cilantro leaves
2 to 4 lemon wedges, for serving.

1. Bring a large pot of water to a boil and add 1 tablespoon oil and a sprinkle of salt. Boil noodles until barely tender, 2 to 4 minutes. Drain, rinse thoroughly under cold water and drain again. Set aside.

2. Season chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper set aside. Place a medium skillet over medium heat and add 2 tablespoons oil. Add onion, garlic and ginger, and sauté until lightly browned, about 2 minutes. Add chicken, curry powder, paprika, fish sauce and 2 tablespoons water. Cover, reduce heat to low and simmer until chicken is cooked, about 5 minutes. Turn off heat and keep warm.

3. Place a large skillet over medium heat and add remaining 3 tablespoons oil. Add bok choy and sauté until wilted, 3 to 5 minutes. Season with a pinch of salt and pepper. Add carrots and noodles and sauté until well heated, 2 to 3 minutes. Adjust salt and pepper to taste.

4. To serve, divide noodle mixture between two warm plates. Top each portion with half the chicken mixture. Garnish with cilantro and lemon wedges.

Welcoming the Year of the Ox with some awesome baby back ribs!

I'd like to think I have a pretty well rounded cooking repertoire. I've tried a ton of different things. Most successfully (the ones listed in the recipe column at left). Some, um, not so (the kitchen disasters you'll never read about, like the whole pan of lasagna I dumped into the garbage while dinner guests were at the table waiting to eat). One thing I have shockingly never made, and I'm not sure why, is baby back pork ribs. Last night though, we were invited over to our friends Monique and The Handsome One's house to celebrate Chinese New Year. It was a pot luck kind of affair, and I knew our hosts would throw down some incredible food. And they did. it just coming and coming, course after course. I was reeling from the abundance, actually in pain. and stupidly satisfied! Our contribution was w's famous New Year's cake and some baby bok choy I whipped up with garlic oil. I decided this was also the perfect time to break my pork rib virginity. It feeds a lot of people, it's easy, it transports well. Everything was in place. And I thought I had the perfect recipe in the archives, one I've had on my list for about 18 months but hadn't gotten to, not traditionally Chinese, but Asian-esque, Jaden's Baby Back Ribs with Orange-Ginger Glaze from her Steamy Kitchen blog. Jaden has a great food blog filled with, as she calls it, "modern Asian. fast, fresh, and easy" . I've made a couple of her things, especially memorable was this awesome Crab and Fuji Apple Salad. Her rib recipe was everything I'd hoped for. The meat was meltingly, fall-off-the-bone tender and her glaze was maybe the best 'que sauce I've ever had, and super easy to make. This was pretty crazy porky goodness, and with your Super Bowl parties this weekend, or any other gathering where you want your guests to heap much love upon you, bring a steaming platter of these out of the kitchen!

Thanks to Jaden, too, for letting me steal the picture from her blog post since I was camera-less!
*** *** *** *** ***
Baby Back Ribs with Orange-Ginger Glaze
from Steamy Kitchen

garlic salt & pepper
Asian Orange-Ginger Glaze
1 tsp grated ginger (use a microplane rasp grater)
1 tblsp minced garlic
1/4 cup minced red onion
1 cup hoisin sauce
1 orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)
1 tblsp mirin
1 tblsp sambal (asian hot chili/garlic paste)
1 tblsp yuzu sauce (you can substitute with lemon juice)

1. Preheat oven to 250. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 4-6 hours (I did 3 racks for a little over four hours and they were perfect!-bb) . If you are feeding less than 4 people, then check the ribs after 4 hours, they should be done.

2. To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.

3. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer - you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs - don’t burn them!

cook's note: I figured six ribs per person with these. Adjust accordingly to your guest's appetites!


Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

© 2017 Rectella International.

| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.

In 1999, the property at 556 S Plain Road was revived as the Arethusa Dairy Farm. The Farm is now home to approx. 350 dairy cows, including some Grand Champion Show Cows. The milk, cream, yogurt, ice cream, butter and cheese from these cows is on showcase at Arethusa al tavolo Restaurant. The restaurant prides itself on exclusively using the farm’s dairy products and for procuring only the finest products for its daily menu.

Arethusa al tavolo opened its doors in June 2013, and has been a celebrated addition to the growing Northwestern Connecticut culinary scene. Located in what was the Village General store, it is situated next to the Arethusa Dairy store, formally the Bantam Firehouse. al tavolo has become a destination for local diners and visitors who have a fond admiration for the finest Litchfield county has to offer.

Chef Dan Magill anticipates and welcomes your visit to our vibrant establishment of fine cuisine and refined service.

Our Best Cauliflower Recipes

Cauliflower has gone from a trusted side dish to the superhero of low-carb replacements and everything in between. Get our best cauliflower recipes, from basic roasted cauliflower to cauliflower pizza, right here.

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Garlic Mashed Cauliflower

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Roasted Cauliflower Steaks

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Cauliflower Soup

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Mustard-Parmesan Whole Roasted Cauliflower

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Low Carb Cheesy Cauliflower Breadsticks

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Buffalo Cauliflower with Blue Cheese Sauce

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Whether you want a vegan-friendly main course for an upcoming dinner party, or a new method for cooking one of your favorite veggies, this cauliflower fits the bill. Inspired by Eyal Shani's world-famous whole roasted baby cauliflower served at his Miznon restaurants, we seasoned a head with cumin and coriander for a subtle hint of spice, then made a nutty tahini sauce for drizzling over the top. Fresh green herbs and tart ruby pomegranate seeds add a pop of color and flavor to this impressive dish.

Garlic and Herb Cauliflower Chips

A light and tasty snack that comes together in under 30 minutes. Try these for a keto- and gluten-free-friendly substitute when you're having a cracker or chip craving.