Position an oven rack 6-inches away from the broiler. Set the broiler on high.
Prepare the Glaze:
In a small saucepan over medium-high heat, heat the honey, soy sauce, and balsamic vinegar until it thickens slightly, about 3 minutes.
Glaze the Fish:
Pat the cod fillets dry with a paper towel and season with salt and freshly cracked black pepper to taste. Brush the fish fillets with soy glaze. The fish will absorb a lot of the glaze. Keep brushing with half of the prepared soy glaze and coat well.
Broil the Cod:
Broil the cod for about 6 to 8 minutes, or until the fish is opaque all over. Remove from the oven.
Cook the Bok Choy:
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the scallions, peppers, ginger, and garlic. Saute, tossing well until it becomes fragrant. Add in the bok choy and a pinch of salt. Toss well to coat. Cover, and cook for 2-3 minutes. Uncover and cooking until the bok choy is tender for an additional 3-4 minutes. (Add a tablespoon or two of water if the mixture becomes to try before the bok choy becomes tender)
Serve:
To serve, divide the rice between two serving plates. Spoon over some of the bok choy and add a glazed cod fillet to each. Drizzle with remaining sauce and a few drops of sriracha if desired. Serve immediately.
Notes
Substitutes for Sablefish: Regular Cod, Halibut, Striped Bass, Mahi Mahi, Grouper, Salmon.Recipe adapted from Good Housekeeping Test Kitchen.
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