Szechuan Chili‑Infused Miso‑Glazed Tilapia

Ingredients

• 3 pieces Tilapia fillets
• 2 tablespoons White miso paste
• 1 tablespoon Szechuan chili oil
• 1 teaspoon Lime zest
• 1 tablespoon Lime juice
• 1 tablespoon Olive oil
• 300 grams Fresh bok‑choy
• 2 cloves Garlic, minced
• 1 teaspoon Soy sauce (low‑sodium)
• 1 teaspoon Fresh ginger, grated
• 1/4 teaspoon Black pepper(optional)

Instructions

1. 1

   Preheat the broiler on high and line a baking sheet with foil.

2. 2

   In a small bowl, whisk together miso, chili oil, lime zest, lime juice, olive oil, soy sauce, ginger, and black pepper to form a glaze.

3. 3

   Pat the tilapia fillets dry, brush each side generously with the miso‑chili glaze, and place on the prepared baking sheet.

4. 4

   Broil the tilapia for 6‑8 minutes, then flip and broil another 4‑6 minutes until the fish is opaque and the glaze is caramelized.

5. 5

   While the fish cooks, heat a skillet over medium‑high heat, add a drizzle of olive oil, then sauté the minced garlic for 30 seconds.

6. 6

   Add the bok‑choy, season with a pinch of salt, and stir‑fry 4‑5 minutes until the stems are tender and the leaves are wilted.

7. 7

   Serve the glazed tilapia atop the sautéed bok‑choy, optionally garnished with extra lime zest.