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Maple-Glazed Cod with Baby Bok Choy

Yield Makes 4 servings (serving size: 6 ounces cod and 1 cup bok choy)
Put Maple-Glazed Cod with Baby Bok Choy on your dinner menu. It's one of the recipes featured in the CarbLovers Diet Cookbook.

Ingredients

  • 2 tablespoons maple syrup
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • 4 (6-ounce) skinless cod fillets
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh ginger
  • 6 heads bok choy, halved
  • 2 tablespoons mirin
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 teaspoons chopped scallion
  • 2 teaspoons toasted sesame seeds

Nutrition Information

  • calories 256
  • fat 7.1 g
  • satfat 0.8 g
  • monofat 3.3 g
  • polyfat 2.5 g
  • protein 31 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 65 mg
  • iron 0.0 mg
  • sodium 509 mg
  • calcium 0.0 mg

How to Make It

  1. In a glass baking dish, combine maple syrup, 1 tablespoon low-sodium soy sauce, sesame oil and crushed red pepper; add cod fillets and coat in sauce. Refrigerate 30 minutes to 2 hours. Transfer fish to a foil-lined baking sheet. Roast at 475° until cooked through and slightly browned (9-10 minutes). Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced garlic and ginger and cook, stirring, until fragrant (1 minute). Add bok choy, mirin, 1 tablespoon low-sodium soy sauce, and vinegar, and cook, stirring, until greens are wilted and stalks are tender-crisp (3-4 minutes). Divide bok choy and cod among 4 plates; sprinkle fillets with chopped scallion and toasted sesame seeds.

CarbLovers Diet Cookbook