Another eat.clean.quick. recipe comin’ at ya!
This was a flavorful and light dinner that I definitely plan to make again and again this summer.
When the temps are in the 90’s I love to eat dinners that don’t leave me feeling full or bloated and this dish fits the bill.
I picked up my Tilapia in the freezer section at Trader Joe’s, but I know that you could easily find it fresh or frozen at just about any grocery store.
If you haven’t eaten Tilapia before, it’s a mild, flakey white fish that pairs nicely with a variety of flavors. I’ve got an Italian version up my sleeve that I’ll share later!
One of the best things about having fish for dinner is that it cooks up FAST. Only a few minutes on either side under the broiler or on the grill and you are good to go.
You also may not be familiar with bok choy.
A while ago I posted an incredible Bok Choy Brown Rice Salad, and included a picture of the veggie so be sure to check that out too. I mean how good does that look??
That one is a little less on the “clean” side, but was much lighter than takeout and definitely deserves a debut in your kitchen.
Ok, ok, ok.
Back to THIS recipe.
I chose baby bok choy for this dish because it was calling to me from the crates at my produce market, but you could absolutely use “adult” bok choy too. LOL Maybe cut the grown-up version into slightly smaller pieces because it’s not as tender and mild as the baby version.
This dish really only takes 20 minutes, so give it a whirl and let me know what you think!
- 2 tilapia filets
- 2 handfuls baby carrots
- 1 large or 2 small red bell peppers
- 1 lime (for the juice)
- 3 cloves of garlic, minced
- 2 tablespoons (about an inch and a half piece) of FRESH ginger, minced
- 2 heads of baby bok choy or ½ an adult head
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce (or Braggs coconut aminos)
- 1 teaspoon local (if possible) honey
- Put top oven rack in the highest position and turn oven to Broil.
- In a small bowl, combine 1 tbsp soy sauce, 1 teaspoon honey, 2 tbsp fresh minced ginger (see picture below for tips), 1 clove minced garlic, and juice from 1 lime.
- Whisk thoroughly with a fork and then pour over two thawed tilapia filets. Turn the fish filets over a few times to make sure both sides are well coated with the marinade, then set aside.
- Slice 2 handfuls of baby carrots into "matchsticks" by slicing in half lengthwise, then repeating that with each half resulting in 6 thin sticks.
- Remove the core, seeds and stem from your red pepper(s) and slice into thin strips. For ease of eating, cut the pepper strips in half to mimic the size of the carrot sticks.
- Rinse and slice your bok choy (see picture below for tips).
- Move tilapia filets to a sizzler pan (or cast iron skillet!) and pour all of the marinade over the top of them. Place on top rack of oven and broil for 3 minutes.
- Meanwhile, add 1 tbsp of coconut oil to a large pan and heat over medium-high until it's fully melted.
- Add carrots and red pepper strips and stir fry for 2-3 minutes. Splash a little water into the pan if it seems dry.
- Flip tilapia filets over after 3 minutes and broil for another 3-4 minutes or until the fish is white in the center and flakes easily.
- Add bok choy to the carrots and red pepper strips and stir fry for another 2-3 minutes, adding 2 minced cloves of garlic for the 1-2 minutes (this ensures the garlic won't burn and the flavor will be strong)
- Remove fish from the broiler, plate up the stir fried veggies and top each plate with a tilapia filet (make sure to get some of those browned ginger pieces out of the pan to sprinkle on top!)
- Serve with lime wedges if desired.
Check out my Clean Cooking Tool Kit post for tips on where to find a sizzler platter, garlic press and small measuring glass to make this dinner a cinch!