Pan-Seared Ginger-Lime Grouper with Roasted Baby Bok Choy & Carrots
This quick and vibrant one-pot meal features flaky grouper fillets pan-seared with ginger and lime, paired with tender baby bok choy and sweet carrots for a low-carb, weeknight-friendly dinner. Ready in under 20 minutes, it's fresh, flavorful, and perfect for healthy eating.
- 4 pieces (5 oz each) grouper fillets
- 4 small heads baby bok choy, halved lengthwise
- 2 medium carrots, sliced on the bias
- 2 tsp fresh ginger, grated
- 1 whole lime, zested and juiced
- 2 tbsp olive oil
- 1 tbsp low-sodium soy sauce or tamari
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat. Add carrots and sauté for 2 minutes until slightly tender.
⏱️ 2 minutesAdd baby bok choy, cut side down. Sauté for 2 more minutes. Season lightly with salt and pepper, then push vegetables to the edges of the pan.
⏱️ 2 minutesPat grouper fillets dry and season with salt, pepper, and grated ginger. Add remaining olive oil to the center of the pan, then place grouper fillets in the center.
Sear grouper for 2 minutes per side until golden and nearly cooked through. Drizzle with lime juice and soy sauce. Scatter lime zest over everything.
⏱️ 4 minutesTransfer the skillet to a preheated oven set to broil. Broil for 2-3 minutes until the fish is just cooked through and vegetables are lightly charred.
⏱️ 3 minutes 🌡️ Broil (500°F)Garnish with fresh cilantro and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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