Halibut With Grilled Eggplant Salad

Halibut With Grilled Eggplant Salad
 Quentin Bacon
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Hands-On Time
20
minutes
Total Time
20
minutes
Serves 4

Ingredients

2
tablespoons
canola oil, plus more for the grill
2
tablespoons
low-sodium soy sauce
1
medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
4
6-ounce pieces skinless halibut
kosher salt and black pepper
2
tablespoons
rice vinegar
1
teaspoon
finely chopped fresh ginger
1
jalapeño, 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.
Kate Merker
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 103
  • Protein 41 g
  • Carbohydrate 8 g
  • Sugar 3 g
  • Fiber 4 g
  • Fat 12 g
  • Sat Fat 1 g
  • Sodium 419 mg
  • Cholesterol 60 mg
What does this mean? See Nutrition 101.

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