Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce

Name: Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 8 baby bok choy, halved lengthwise; 59 milliliters (packed) dark brown sugar; 4 medium sizes Japanese eggplants, trimmed, halved lengthwise; 2 garlic cloves, minced; 2 green onions, thinly sliced; 680 grams halibut fillets (each about 1 inch thick); 2 teaspoons minced serrano chile with seeds; 1 Tbsp Asian sesame oil; 79 milliliters soy sauce; 3 Tbsps unseasoned rice vinegar; 4 Tbsps olive oil or vegetable oil, divided; 3 Tbsps water

Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 521 calories, 41g of protein, and 21g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. A mixture of baby bok choy, water, serrano chile, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

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

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add garlic and chile; sauté until fragrant and light golden, about 3 minutes.

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Garlic

Chili Pepper

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).

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Brown Sugar

Soy Sauce

Vinegar

Sauce

Sugar

Water

Remove barbecue sauce from heat; whisk in sesame oil.

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Barbecue Sauce

Sesame Oil

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Whisk

Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.

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Barbecue Sauce

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Bowl

Prepare barbecue (medium heat).

Combine bok choy and eggplant halves in large bowl.

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Bok Choy

Eggplant

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Bowl

Drizzle 2 tablespoons olive oil over and toss to coat.

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Olive Oil

Sprinkle with salt and pepper.

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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.

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Salt And Pepper

Vegetable

Olive Oil

Sauce

Fish

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Grill

Transfer vegetables and fish to plates; sprinkle with green onions.

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Green Onions

Vegetable

Fish

Drizzle with reserved sauce and serve.

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Sauce

Equipment

Ingredients

Servings:

baby bok choy, halved lengthwise 59milliliters

(packed) dark brown sugar 4medium sizes

Japanese eggplants, trimmed, halved lengthwise 2

garlic cloves, minced 2

green onions, thinly sliced 680grams

halibut fillets (each about 1 inch thick)2teaspoons

minced serrano chile with seeds 1Tbsp

Asian sesame oil 79milliliters

soy sauce 3Tbsps

unseasoned rice vinegar 4Tbsps

olive oil or vegetable oil, divided 3Tbsps

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.