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Return to browsing category: Fish & Seafood

Halibut with Grilled Eggplant Salad by Rebecca Smith serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

medium eggplant (about 1 lb), cut into 1/2-inch thick rounds

6-oz pieces skinless halibut

kosher salt

black pepper

2 tbsp

rice vinegar

1 tsp

finely chopped fresh ginger

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.

Categories:

Fish & Seafood
Main Dishes