Honey-Grilled Halibut And Eggplant Salad Recipe

Name: Honey-Grilled Halibut And Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/4 cup honey; 1/4 cup white wine vinegar; 1/2 cup olive oil; 1 clove garlic minced; Salt and pepper to taste; 4 halibut fillets; 2 small Japanese eggplants sliced 1/2 inch width lengthwise (approx. 8 slices); Canola oil for grilling; Salt and pepper; 1 red pepper julienned; 1 yellow pepper julienned; 1 green pepper julienned; 1 red onion julienned; 1 lb. assorted field greens; Dressing:; 1/4 cup honey/wine vinegar; 1/4 cup canola oil; 1/4 cup olive oil; 1 tablespoon dijon mustard; 1 large clove garlic minced; 1/4 teaspoon saffron; salt and pepper to taste

Servings: persons

Marinade:
1/4 cup honey
1/4 cup white wine vinegar
1/2 cup olive oil
1 clove garlic minced
Salt and pepper to taste
4 halibut fillets
2 small Japanese eggplants sliced 1/2 inch width lengthwise (approx. 8 slices)
Canola oil for grilling
Salt and pepper
1 red pepper julienned
1 yellow pepper julienned
1 green pepper julienned
1 red onion julienned
1 lb. assorted field greens
Dressing:
1/4 cup honey/wine vinegar
1/4 cup canola oil
1/4 cup olive oil
1 tablespoon dijon mustard
1 large clove garlic minced
1/4 teaspoon saffron
salt and pepper to taste

1
Heat the wine vinegar and honey in a small saucepan over medium heat. Stir until the honey is dissolved. Remove from heat and place half of the honey vinegar mixture in a large dish. Cool to room temperature. Reserve the remaining honey vinegar for the dressing.
2
Add remaining marinade ingredients (olive oil, garlic, salt and pepper) to the large bowl and wisk to combine. Rinse and pat dry halibut fillets. Marinate halibut for up to 1 hour. Turn once half way through marinade time.
3
Prepare grill for direct heat grilling. Brush grill rack with oil to prevent halibut from sticking. Grill halibut over direct heat. Four minutes on each side.
4
Brush eggplant with oil. Salt and pepper to taste. Grill until tender (2 minutes each side).
5
Wisk together all dressing ingredients. Separately toss the julienne vegetables in small amounts of the dressing. Toss the field greens in a smal amount of the dressing. Attractively arrange greens and peppers on four plates.
6
Arrange grilled fillets and eggplant slices over greens and peppers
7
Drizzle salads with remaining dressing.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: Marinade:, 1/4 cup honey, 1/4 cup white wine vinegar, 1/2 cup olive oil, and more.

Yes, Honey-Grilled Halibut And Eggplant Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Honey-Grilled Halibut And Eggplant Salad

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