Halibut With Grilled Eggplant Salad

Photo by  Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 301 calories
    • Calories 103 calories from fat
    • Fat 12 g
    • Sat Fat 1 g
    • Cholesterol 60 mg
    • Sodium 419 mg
    • Protein 41 g
    • Carbohydrate 8 g
    • Sugar 3 g
    • Fiber 4 g


  1. Check 2tablespoons canola oil, plus more for the grill
  2. Check 2tablespoons low-sodium soy sauce
  3. Check 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
  4. Check 4 6-ounce pieces skinless halibut
  5. Check kosher salt and black pepper
  6. Check 2tablespoons rice vinegar
  7. Check 1teaspoon finely chopped fresh ginger
  8. Check 1 jalapeño, seeded and thinly sliced
  9. Check 1/2cup fresh cilantro


  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.