Grilled Halibut, Eggplant, And Baby Bok Choy With K

Name: Grilled Halibut, Eggplant, And Baby Bok Choy With Korean Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil or vegetable oil, divided; 2 garlic cloves, minced; 1 1/2 teaspoons minced serrano chile with seeds; 1/3 cup soy sauce; 1/4 cup (packed) dark brown sugar; 3 tablespoons unseasoned rice vinegar; 3 tablespoons water; 1 tablespoon Asian sesame oil; 8 baby bok choy, halved lengthwise; 4 medium-size Japanese eggplants, trimmed, halved lengthwise; 4 6- to 7-ounce halibut fillets (each about 1 inch thick); 2 green onions, thinly sliced

Servings: persons

4 tablespoons olive oil or vegetable oil, divided
2 garlic cloves, minced
1 1/2 teaspoons minced serrano chile with seeds
1/3 cup soy sauce
1/4 cup (packed) dark brown sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons water
1 tablespoon Asian sesame oil
8 baby bok choy, halved lengthwise
4 medium-size Japanese eggplants, trimmed, halved lengthwise
4 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 green onions, thinly sliced

1
Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; saute until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
2
Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil or vegetable oil, divided, 2 garlic cloves, minced, 1 1/2 teaspoons minced serrano chile with seeds, 1/3 cup soy sauce, and more.

Yes, Grilled Halibut, Eggplant, And Baby Bok Choy With Korean Barbecue Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Halibut, Eggplant, And Baby Bok Choy With Korean Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions