Sesame Seed Red Snapper With Bok Choy and Edamame
- 2 tablespoons fresh lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons finely chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 4 6-ounce boneless red snapper fillets
- Kosher salt
- 1/4 teaspoon shichimi togarashi (a Japanese spice blend) or 1/8 teaspoon cayenne pepper
- 4 teaspoons black sesame seeds
- 12 ounces baby bok choy, trimmed
- 1 cup frozen shelled edamame
- Place a rack 5 inches from the broiler and preheat broiler. Line a rimmed baking sheet with foil. Bring a large saucepan of water to a boil. Meanwhile, in a small bowl, whisk together lemon juice, soy sauce, cilantro, and 2 tablespoons oil; set aside.
- Place snapper on foil-lined baking sheet, skin side down. Rub remaining 1 tablespoon oil on fish, season with salt, and sprinkle with shichimi togarashi and sesame seeds. Broil just until fish is opaque throughout, 3 to 4 minutes.
- Add bok choy and edamame to boiling water. Cook until bok choy is bright green, about 2 minutes. Drain and divide among serving plates, along with fish. Drizzle the dressing over fish and vegetables.
Per serving: 338 kcal cal., 16 g fat (2.3 g sat. fat), 453 mg sodium, 3 g fiber, 41 g pro.. Percent Daily Values are based on a 2,000 calorie diet