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

GRILLED HALIBUT WITH KOREAN BBQ SAUCE

Grilled Halibut With Korean BBQ Sauce image

Make and share this Grilled Halibut With Korean BBQ Sauce recipe from Food.com.

Provided by A la Carte

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
2 garlic cloves, minced
1 1/2 teaspoons minced serrano chilies, with seeds
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
3 tablespoons rice vinegar
3 tablespoons water
1 tablespoon sesame oil
8 baby bok choy, halved lengthwise
4 medium Japanese eggplants, halved lengthwise
4 (6 ounce) halibut fillets
2 green onions, thinly sliced

Steps:

Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
Reduce heat to medium and simmer until reduced to 3/4 cup.
Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
Drizzle remaining oil over fish and sprinkle with salt and pepper.
Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

Nutrition Facts : Calories 553.1, Fat 20.9, SaturatedFat 3.2, Cholesterol 102.9, Sodium 1548.8, Carbohydrate 48.9, Fiber 19.9, Sugar 27.8, Protein 48.2

KOREAN BBQ HALIBUT RECIPE - (4.5/5)

Korean BBQ Halibut Recipe - (4.5/5) image

Provided by á-347

Number Of Ingredients 23

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
• ~~~~
• 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
How to make it
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• 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.
• ~~~~

Steps:

• 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.