This was originally a salmon recipe but not being a salmon kinda gal (and the other half is in the anti-cilantro camp) it required a few tweaks. Original can be found here. The sauce is really flavorful, so I doubled up. So worth it. Cooking on the grill is just a preference, you could also do this in the oven.
Ingredients
2 heads of bok choy
1 good size fillet of white fish - (I like Turbot)
4 tablespoons fresh orange juice
2 green onion, thinly sliced
2 tablespoon hoisin sauce
2 teaspoon minced peeled fresh ginger
1 teaspoon finely grated orange peel
3/4 teaspoon cracked coriander seeds
Directions
1. Preheat the grill on medium
2. Create tinfoil packet and form bed of bok choy in center
3. Top bok choy with fish
4. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl
5. Spoon mixture over fish
6. Sprinkle with salt and coriander
7. Close tinfoil packet
8. Place tinfoil packet directly on the grill & cook to desired consistency
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