A la Carte's Note:
Great with grilled veggies: Baby bok choy and eggplant! This is from Bon Apetit.
My Private Note
Units: US | Metric
- 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
- 1Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
- 2Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
- 3Reduce heat to medium and simmer until reduced to 3/4 cup.
- 4Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
- 5Prepare 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.
- 6Drizzle remaining oil over fish and sprinkle with salt and pepper.
- 7Grill 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).
- 8Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.
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Nutritional Facts for Grilled Halibut With Korean BBQ Sauce
Serving Size: 1 (879 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 553.1
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 3.1 g
- Cholesterol 102.8 mg
- Sodium 1548.8 mg
- Total Carbohydrate 48.9 g
- Dietary Fiber 19.8 g
- Sugars 27.7 g
- Protein 48.1 g