Miso-Glazed Tilapia

miso-glazed tilapia
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 4 - 5 ounces tilapia fillets
  • 1/4 cup white miso
  • 2 limes, 1 juiced (2 tbsp.) and 1 cut into wedges
  • 2 tablespoons packed brown sugar
  • 2 tablespoons canola oil
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, finely chopped
  • 2 pounds baby bok choy, halved or quartered, if large
  • Salt
  • 1 - 2 teaspoons hot sesame oil
  • Cooked brown rice


Preheat the broiler. Arrange the fillets on a foil-lined baking sheet.

In a small bowl, combine the miso, lime juice and brown sugar; spread on both sides of fillets. Broil until golden-brown on top and opaque in center, 7 minutes.

Meanwhile, in a large skillet, heat the oil over high. Add the ginger and garlic; cook for 1 minute. Add the bok choy, season and cook until wilted, 7 minutes. Drizzle with the sesame oil and toss. Serve fillets with bok choy, rice and lime wedges.

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