Halibut With Grilled Eggplant Salad
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- Heat grill to medium-high.
- 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.
- 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.
- In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over the fish and eggplant before serving.
Nutritional Information
- Per Serving
- Calories 301Calories From Fat 103
- Protein 41g
- Carbohydrate 8g
- Sugar 3g
- Fiber 4g
- Fat 12g
- Sat Fat 1g
- Sodium 419mg
- Cholesterol 60mg
What does this mean? See Nutrition 101.
Quick Tip
An eggplant should feel heavy for its size and is tastiest at less than 1 ½ pounds. Look for smooth, shiny dark purple skin
and a green stem with leaves clinging to the top.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
