Recipe

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

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 6 months ago I helped host a cookout over the weekend where we served the following grilled fish and veggies with Korean barbecue sauce. We used halibut, but also made some salmon and scallops using the same recipe. Great all. I'm sure you could use chicken or... More Prep:20m Cook:30m Servings:4	Lunasea
	asian halibut japaneseeggplant babybokchoy garlic serranos soysauce darkbrownsugar unseasonedricevinegar sesameoil greenonions

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Ingredients

4 tablespoons olive oil or vegetable oil, divided

2 garlic cloves, minced

1 1/2 teaspoons minced serrano chile with seeds (they add a great flavor and zip

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

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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

Directions

Heat 1 tablespoon olive oil in heavy small saucepan over medium heat.

Add garlic and chile; sauté 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.

**You can make the sauce up to 24 hours early.

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Prepare grill (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.

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Comments

jenniferbyrdez 1 year, 6 months ago said:
Another winner MissLunny. Thank you hon.

jimrug1 1 year, 6 months ago said:
We must be on the same wavelength today. I was just thinking of posting a Korean crab cake recipe with a very similar dipping sauce. I love Korean spicing and flavor combos. High 5 sweetie...;-)~

peetabear 1 year, 6 months ago said:
Yum.... great combo... love recipes like this... a five in my book

danadooley 1 year, 6 months ago said:
Oh yeah! This one's definitely for me! Thanks sweetie!

kathye 1 year, 6 months ago said:
Yum yum...thanks for another winner!! Kathye :)

pudgy47 1 year, 6 months ago said:
Love recipes like this !!!!!!!A-OK.

bluewaterandsand 1 year, 6 months ago said:
Wow, sounds awesome!

chriesi 1 year, 6 months ago said:
Yummy. Sounds great!

marky90 1 year, 6 months ago said:
The hostess with the mostess! Delicious, wish I was there, Marky

rottman 7 months, 2 weeks ago said:
Boy, this is a winner. Looking forward to warmer weather... Thanks

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