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

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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

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

GRILLED HALIBUT, EGGPLANT, AND BABY BOK CHOY WITH KOREAN BARBECUE SAUCE



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

Categories     Fish     Garlic     Leafy Green     Onion     Vegetable     Backyard BBQ     Dinner     Seafood     Halibut     Eggplant     Summer     Grill/Barbecue     Bok Choy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

4 tablespoons olive oil or vegetable oil, divided
2 garlic cloves, minced
1 1/2 teaspoons minced serrano chile with seeds
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

Steps:

  • 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.
  • Prepare barbecue (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.

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY



Grilled Hoisin-Glazed Halibut and Bok Choy image

Make and share this Grilled Hoisin-Glazed Halibut and Bok Choy recipe from Food.com.

Provided by Bugeah

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup reduced-sodium vegetable broth
2 tablespoons reduced sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon fresh ginger, chopped
1 tablespoon rice vinegar
1/2 teaspoon asian chili paste
4 halibut fillets (about 6 oz each)
1/2 lb baby bok choy, trimmed and separated into pieces
1/8 teaspoon salt
6 ounces whole wheat angel hair pasta
1/2 red bell pepper, cored, seeded, and cut into thin strips
4 scallions, thinly sliced
1 lime, cut into wedges

Steps:

  • In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
  • Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
  • While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
  • Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
  • Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

Nutrition Facts : Calories 546.8, Fat 6.2, SaturatedFat 1.3, Cholesterol 191, Sodium 773.2, Carbohydrate 41.7, Fiber 2.1, Sugar 4.3, Protein 80

GRILLED HALIBUT, EGGPLANT, AND BABY BOK CHOY WITH KOREAN BARBECUE SAUCE



GRILLED HALIBUT, EGGPLANT, AND BABY BOK CHOY WITH KOREAN BARBECUE SAUCE image

Categories     Fish     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 11

4 tbs olive oil or vegetable oil, divided
2 garlic cloves, minced
1 1/2 tsp minced serano chile with seeds
1/3 cup soy sauce
1/4 cup (packed) dark brown sugar
3 tablespoons unseasoned rice vinegar
1 tablespoon Asian sesame oil
8 baby bok choy, halved lenghwise
4 medium-size Japanese eggplants, trimmed, halved lenghwise
4 6-to-7 oz halibut fillets (each about 1 inch thick)
2 green onions, thinly sliced

Steps:

  • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; saute 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 bbq sauce to small bowl and reserve for serving. Prepare bbq (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 opque in center, turning occasionally and brushing with sauce, about 10 minutes total fo rveggies and 7 minutes total for fish. Transfer veggies and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

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