Grilled Hoisin-Glazed Halibut and Bok Choy

Found this in Family Circle magazine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup  reduced-sodium vegetable broth
• 2  tablespoons reduced sodium soy sauce
• 2  tablespoons hoisin sauce
• 1  tablespoon lime juice
• 1  tablespoon fresh ginger, chopped
• 1  tablespoon rice vinegar
• 1⁄2 teaspoon  asian  chili paste
• 4  halibut fillets (about 6 oz each)
• 1⁄2 lb baby bok choy, trimmed and separated into pieces
• 1⁄8 teaspoon salt
• 6  ounces  whole wheat angel hair pasta
• 1⁄2 red bell pepper, cored, seeded, and cut into thin strips
• 4  scallions, thinly sliced
• 1  lime, cut into wedges

Directions

1. In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
2. Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
3. While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
4. Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
5. Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.