tags - acidrefluxrecipes
Miso-Agave-Glazed Halibut With Sesame Bok Choy
Serves: 3 + leftovers Prep and cooking time: 15-20 minutes
Ingredients
4 tablespoon white miso 2 teaspoon agave nectar 1kg halibut fillet, boneless and skinless 2 teaspoon organic olive oil, plus more for the pan 8 medium heads bok choy, roughly chopped Pinch of Celtic salt 2 teaspoon sesame seeds 6 slice toasted whole-grain bread (1 each; optional)
Directions
Preheat the grill. In a medium bowl, whisk the miso, agave nectar, and 1-2 tablespoons water. Place the halibut in the mixture and marinate for 15 minutes. Place on a pan lined with oiled foil and grill for 5-7 minutes, until the edges of the fillet are caramelized to golden brown. While the fish is grilling, in a large saute pan, heat 1/2 teaspoon oil over medium heat. Add the bok choy and salt. Saute for 1-2 minutes, until tender. Sprinkle with sesame seeds. Serve with 1 slice of whole-grain toast (if using).
Notes
Cod or any thick-fleshed white fish can be used as an alternative to halibut.
Adapted from recipe: [#aviv2017theacidwatcherdiet]: Dr Jonathan Aviv (2017): The Acid-Watcher Diet: A 28-Day Reflux Prevention and Healing Programme, Hay House UK Ltd, page 174.