Hoisin Glazed Fish

I picked Steve up from work yesterday {We've been a one vehicle family for quite some time now. Makes life interesting, but saves a lot of dough.}, and on our brief drive home he asked me what I made for dinner. I told him I made fish with homemade hoisin sauce.

"Poison sauce??", I hear him say over the wind coming through the open windows.

Oh, good grief.

I may get annoyed when he leaves his socks in random places around the house; forgets to put things away after he makes himself a snack; eats something I had intentions of photographing for the blog... but I certainly have no intention of serving him "Poison Sauce" for dinner. Silly husband.

I served up this flavorful fish with some roasted asparagus, and a super quick side of gluten free noodles, sauteed onion & broccoli that I tossed with the leftover hoisin sauce.

The only "killer" quality about this meal is how simple it is to throw together. Let's keep it that way.

Hoisin Glazed Fish & Noodles
Sauce recipe barely adapted from Food Network

2-4 fillets of your favorite fish, defrosted {I used Haddock because that's what I bought on sale}

¼ cup soy sauce {we use gluten free}

2 tablespoons tomato paste

1 teaspoon grated fresh ginger

1 teaspoon chopped garlic

1 teaspoon hot sauce

¼ cup light brown sugar

2 tablespoons cider vinegar

⅛ teaspoon pepper

Noodles:

rice noodles {I use linguine cut gluten free noodles}

½ a white onion, sliced

1 small head of broccoli, chopped into bite size florets

2 tablespoons olive oil

Preheat oven to broil {approx 500 degrees}. Line a small sheet pan with foil and set aside.

In a small bowl, combine soy sauce, tomato paste, ginger, garlic, hot sauce, brown sugar, cider vinegar, and pepper. Whisk together until combined thoroughly. Set aside.

Place defrosted fish fillets in a shallow dish, and pour half of hoisin sauce over fish. Allow to marinate for 8-10 minutes while you make the noodles. Remove fillets from sauce and place on prepared pan. Brush fish with the sauce it was sitting in and discard the rest.

Broil for 7-9 minutes {depending on the thickness of fish} or until fish is opaque and flakes easily with a fork. {Be careful not to overcook. I do it all the time.}

Noodles:

For the noodles, bring a salted pot of water to a boil. Add noodles {I only used half a package}, and cook according to package directions until al dente.

Meanwhile, add olive oil to a medium pan over medium high heat. Add onions and broccoli. Cook until onion is translucent and broccoli is tender crisp. Set aside or keep on low heat.

When noodles are cooked, drain water and add noodles to broccoli and onion. Stir in remaining hoisin sauce and toss gently to coat vegetables and noodles.

Comments

Melody Lowes says

April 30, 2012 at 1:38 am

Silly husband! I have one too - and wouldn't trade him for all the poison sauce in china! Nice post...

- The Kitchen Prep says
  
  April 30, 2012 at 3:35 am
  
  Haha! Gotta love 'em... they keep us laughing, that's for sure. 🙂 Thanks for stopping by!

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