Grilled Halibut, Eggplant, And Baby Bok Choy With Korean Barbecue Sauce
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat 1 tablespoon olive oil in heavy small saucepan over medium heat
2
Add garlic and chile; sauté until fragrant and light golden, about 3 minutes
3
Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves
4
Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin)
5
Remove barbecue sauce from heat; whisk in sesame oil
6
Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving
7
Prepare barbecue (medium heat)
8
Combine bok choy and eggplant halves in large bowl
9
Drizzle 2 tablespoons olive oil over and toss to coat
10
Sprinkle with salt and pepper
11
Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper
12
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
13
Transfer vegetables and fish to plates; sprinkle with green onions
14
Drizzle with reserved sauce and serve
15
Heat 1 tablespoon olive oil in heavy small saucepan over medium heat
16
Add garlic and chile; sauté until fragrant and light golden, about 3 minutes
17
Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves
18
Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin)
19
Remove barbecue sauce from heat; whisk in sesame oil
20
Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving
21
Prepare barbecue (medium heat)
22
Drizzle 2 tablespoons olive oil over and toss to coat
23
Sprinkle with salt and pepper
24
Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper
25
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
26
Transfer vegetables and fish to plates; sprinkle with green onions
27
Drizzle with reserved sauce and serve
28
Combine bok choy and eggplant halves in large bowl