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

Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce
Photo by Maren Caruso

Ingredients

  • ¼ cup dark brown sugar
  • 4 medium-size Japanese eggplants
  • 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
  • 1 tablespoon Asian sesame oil
  • 8 baby bok choy
  • 4 tablespoons olive oil or vegetable oil
  • 2 garlic cloves
  • + 5 more ingredients
    • 1 ½ teaspoons serrano chile with seeds
    • 1/3 cup soy sauce
    • 3 tablespoons unseasoned rice vinegar
    • 3 tablespoons water
    • 2 green onions

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 unti...

View full recipe at Epicurious

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