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Halibut with Grilled Eggplant Salad
by Rebecca Smith
serves: 4
  Any fish with a delicious side of grilled eggplant with an Asian flair (Real Simple)
Ingredients:
  2 tbsp   canola oil, plus more for the grill
  2 tbsp   low-sodium soy sauce
  1   medium eggplant (about 1 lb), cut into 1/2-inch thick rounds
  4   6-oz pieces skinless halibut
    kosher salt
    black pepper
  2 tbsp   rice vinegar
  1 tsp   finely chopped fresh ginger
  1   jalapeno, seeded and thinly sliced
  1/2 cup   fresh cilantro
Directions:
  1.Heat grill to medium-high.
2.In a small bowl, combine the oil and 1 tablespoon soy sauce. Brush the eggplant and fish with it and season with ¼ teaspoon each salt and pepper.
3.Oil grill. Grill the eggplant and fish until the eggplant is tender and slightly charred and the fish is opaque throughout, 3 to 5 minutes per side for both.
4.In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over the fish and eggplant before serving.