Halibut With Grilled Eggplant Salad

Halibut With Grilled Eggplant Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2009

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

Eggplant
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.

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