Grilled Miso Seabass and Baby Bok Choy

We had a veritable August cold front here this week — highs merely in the low 90’s — and so I felt like heating up the grill for the first time in ages. (It was the gas grill but — Big Green Egg fans, don’t despair — I do plan to share some BGE recipes soon.) I spent the past week eating my way through Portland (Pok Pok = nomnom!) and so something on the healthy side seemed in order. Since I am a sucker for petite vegetables, I purchased some baby bok choy and went to check out the fish counter, where I settled on some Corvina seabass. I later learned that this is an over fished species (my environmental bad) so I would recommend Branzino, Barramundi, or any mild whitefish. I had eaten miso-glazed fish in restaurants before and decided to put to use some brown miso hanging out in the back of my fridge for both the seabass and the bok choy. The results were tasty and made for a light yet satisfying dinner.

Grilled Miso Seabass and Baby Bok Choy


  • 1.25 lbs seabass or other mild whitefish
  • 4 small bok choy, halved and leafy ends trimmed
  • 1/3 cup miso
  • 1/4 cup brown sugar
  • 1 tsp sesame oil
  • 1/4 cup mirin (I used Riesling instead but you can also use white with a little sugar mixed in)


Mix miso, brown sugar, sesame oil, and mirin/wine in a small bowl. Arrange the bok choy on a plate and baste generously with the miso glaze.

Grilled Bok Choy

Arrange 3-4 sheets of heavy duty foil (slightly larger than your fish fillets) on top of each other and crimp the edges. Spray with oil and lay your fish on top. Baste with remainder of miso glaze.

Heat your grill up in two zones — one zone should be medium-high and the other low-medium. When the overall grill temp is near 400 degrees, place the aluminum foil with the fish on the hotter area of the grill and the baby bok choy (cut side down) directly on the cooler area of the grill.


After six minutes, flip the baby bok choy. Six more minutes, and both the fish and bok choy should be cooked and ready to remove from the grill. Allow to rest for a few minutes.

I served the fish and bok choy over a stir fry of brown rice, quinoa, and vegetables but you could use your favorite rice. (I almost always cheat with a little Uncle Ben’s Ready Rice.) Doesn’t it look purty?

Grilled Miso Seabass

All in, this is a quick and healthy meal that you can have on the table in 20 minutes. Perfect for the more hectic fall days ahead!

Categories: Marinades/Sauces, Recipes, Seafood, Vegetables | Tags: , , , , | Leave a comment

Vegtastic Salad with Basic Vinaigrette

Friends, it has been a long, dark winter. Thank God that spring has sprung here in Texas and the sweet sunshine has been healing my tired soul. Lately I find myself hankering for something fresh to eat while also contemplating the onset of swimsuit season. Both are excellent reasons to make a healthy Vegtastic Salad.

Feel free to riff on the recipe below and include your favorite veggies or switch up the vinaigrette ingredients based on what you have on hand. This is also a great salad to make after a trip to the farmers market with whatever super seasonal produce you find. I’ve included my preferred way to layer the salad so that you get the dressing evenly distributed without all those pretty veggies ending up in the bottom of the salad bowl.

Veggie Salad

Vegtastic Salad (Serves 6-8 as a side)


  • Two 6-oz bags mixed salad greens
    (Like one bag of butter lettuces and one bag of baby romaine, etc.)
  • 1 cup red grape tomatoes, halved
  • 1 cup yellow grape tomatoes, halved
  • 1.5 cups shredded carrot
    (I get this bagged, also)
  • 2 cups sugar snap peas, whole or halved
  • 1/3 cup grated parmesan cheese


Place both bags of greens and half of shredded carrot in your salad bowl and drizzle with vinaigrette (recipe below.) Toss to combine and coat evenly with dressing. Place remaining carrots, tomatoes, and sugar snap peas in a gallon Ziploc bag. Pour in some more vinaigrette, seal bag, and shake until toppings are all coated. Remove from bag and layer on top of the salad greens. Top with fresh ground pepper to taste and parmesan cheese.

If you are doubling the recipe for more folks, just make two layers of greens and toppings.

Basic Vinaigrette


  • 1 small shallot, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 cup vinegar or lemon juice (you can mix this up — I used a tbsp each of lemon juice and apple cider vinegar and filled up the rest of my measuring cup with some pomegranate vinegar)
  • 1 cup extra-virgin olive oil
  • Salt & pepper to taste


Combine all ingredients in a 16 oz jar and shake vigorously to combine. Taste and add a bit more honey, if needed. Dressing will keep in the refrigerator for up to one week. (Which is good because you won’t use it all for the salad above.)

Improvise your own combination of lettuces, veggie toppings and acids (citrus juices/vinegars) to keep it interesting. Before you know it, you too may feel like a salad ninja. 🙂

Categories: Recipes, Salads, Vegetables | Tags: , , , | 1 Comment

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