Prep:15 min.
Cook: 20 min.This recipe serves:  4    
Preparation time: 15 minutes

 

Ingredients

1/2 cup rice vinegar

1/2 cup sugar

1/4 cup tomato juice

4 rockfish fillets, about 4 ounces each

salt to taste

freshly ground black pepper

1 cup low-sodium chicken broth

1 head bok choy, washed and cut into 1-inch lengths

 

Nutrition Facts

Serving Size 1 fillet
 

Amount Per Serving
Calories 243

Total Fat 3 g

Saturated Fat 1 g

Protein 26 g

Total Carbohydrate 31 g

Dietary Fiber 2 g

Sodium 425 mg

 

Percent Calories from Fat 9%

Percent Calories from Protein 41%

Percent Calories from Carbohydrate 50%

 

Cooking Instructions

1. To make the sweet and sour sauce, combine the sugar and vinegar and cook over medium heat until the mixture becomes syrupy about three to five minutes. Remove from heat, slowly whisk in the tomato juice and set aside.

 

2. Season the rockfish fillets with salt and pepper.

Heat one teaspoon of oil in a nonstick pan over high heat. Add the fillets and cook until they are cooked through, about two to three minutes on each side.

 

3. Remove the pan from the heat and transfer the fillets to a platter. Add the chicken broth to the same pan and bring it to a boil. Add the bok choy, season with salt and pepper and cook until it is just tender about six minutes.
 

4. Serve the fish on a bed of bok choy drizzled with sweet and sour sauce.

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