Next Generation Life Fitness

Sweet and Sour Rockfish with Bok Choy

Preptime: 15 min.
Cooktime: 20 min.

Calories: 289
Carbs: 27g
Fat: 3g
Fiber: 1g
Protein: 38g
Satfat: 1g
Sodium: 215mg

Ingredients:
1/2 cup rice vinegar
1/2 cup sugar
1/4 cup tomato juice
4 rockfish fillets, about 4 to 6 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

Directions:
1. To make the sweet and sour sauce, combine the sugar and vinegar and cook over medium heat until the mixture becomes syrupy, about 3 to 5 minutes. Remove from heat, slowly whisk in the tomato juice and set aside.

2. Season the rockfish fillets with salt and pepper. Heat 1 teaspoon of oil in a nonstick pan over high heat. Add the fillets and cook until they are cooked through, about 2 to 3 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 6 minutes.

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