Asian Fish Steaks Asian Fish Steaks

Author: Canadian Living

Halibut, swordfish and salmon steaks are available frozen in packs of two, sealed airtight for freshness. Or ask for whatever is in season at the fresh-fish counter.

  • Portion size 4 servings
  • Credits : ©



In small bowl or glass measure, stir together hoisin, vinegar and ginger.

In large ovenproof skillet, toss bok choy with half the hoisin mixture. Sprinkle with 2 tbsp (25 mL) water. Place fish steaks over top; brush with remaining hoisin mixture. Bring to boil over medium-high heat; cover, reduce heat to medium and cook for 10 miutes or until bok choy is tender and fish is opaque and flakes easily with fork.

Meanwhile, in small bowl, combine bread crumbs, sesame seeds and garlic; stir in olive oil. Sprinkle evenly over fish and broil for about 30 seconds or until golden brown and crispy.


Nutritional facts <b>Per serving:</b> about

  • Sodium 347 mg
  • Protein 40 g
  • Calories 285.0
  • Total fat 10 g
  • Cholesterol 54 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 29.0
  • Folate 52.0
  • Calcium 27.0
  • Vitamin A 67.0
  • Vitamin C 100.0
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Asian Fish Steaks