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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network