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Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce


Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce Recipe

Ingredients:
  • 4 tablespoons olive oil or vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons minced serrano chile with seeds
  • 1/3 cup soy sauce
  • 1/4 cup (packed) dark brown sugar
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons water
  • 1 tablespoon Asian sesame oil
  •  
  • 8 baby bok choy, halved lengthwise
  • 4 medium-size Japanese eggplants, trimmed, halved lengthwise
  • 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
  • 2 green onions, thinly sliced
Directions:
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