Grilled Halibut Eggplant And Baby Bok Choy With Korean Barbecue Sauce Recipes

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GRILLED BOK CHOY



Grilled Bok Choy image

Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!

Provided by NomNomDelicious

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

1 (2 pound) head of bok choy
¼ cup melted butter
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
  • Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 3.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 306 mg, Sugar 1.8 g

GRILLED HALIBUT, EGGPLANT, AND BABY BOK CHOY WITH KOREAN BARBECUE SAUCE



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

Categories     Fish     Garlic     Leafy Green     Onion     Vegetable     Backyard BBQ     Dinner     Seafood     Halibut     Eggplant     Summer     Grill/Barbecue     Bok Choy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

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

Steps:

  • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
  • Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

KOREAN BBQ HALIBUT RECIPE - (4.5/5)



Korean BBQ Halibut Recipe - (4.5/5) image

Provided by á-347

Number Of Ingredients 23

• 4 tablespoons olive oil or vegetable oil, divided
• 2 garlic cloves, minced
• 1 1/2 teaspoons minced serrano chile with seeds (they add a great flavor and zip
• 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
How to make it
________________________________________
• Heat 1 tablespoon olive oil in heavy small saucepan over medium heat.
• Add garlic and chile; sauté until fragrant and light golden, about 3 minutes.
• Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves.
• Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin).
• Remove barbecue sauce from heat; whisk in sesame oil.
• Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
• **You can make the sauce up to 24 hours early.
• ~~~~

Steps:

  • • Prepare grill (medium heat). • Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. • Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. • Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. • Transfer vegetables and fish to plates; sprinkle with green onions. • Drizzle with reserved sauce and serve.

GRILLED HALIBUT WITH KOREAN BBQ SAUCE



Grilled Halibut With Korean BBQ Sauce image

Make and share this Grilled Halibut With Korean BBQ Sauce recipe from Food.com.

Provided by A la Carte

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, divided
2 garlic cloves, minced
1 1/2 teaspoons minced serrano chilies, with seeds
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
3 tablespoons rice vinegar
3 tablespoons water
1 tablespoon sesame oil
8 baby bok choy, halved lengthwise
4 medium Japanese eggplants, halved lengthwise
4 (6 ounce) halibut fillets
2 green onions, thinly sliced

Steps:

  • Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
  • Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
  • Reduce heat to medium and simmer until reduced to 3/4 cup.
  • Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
  • Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
  • Drizzle remaining oil over fish and sprinkle with salt and pepper.
  • Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
  • Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

Nutrition Facts : Calories 553.1, Fat 20.9, SaturatedFat 3.2, Cholesterol 102.9, Sodium 1548.8, Carbohydrate 48.9, Fiber 19.9, Sugar 27.8, Protein 48.2

GRILLED HALIBUT, EGGPLANT, AND BABY BOK CHOY WITH KOREAN BARBECUE SAUCE RECIPE | EPICURIOUS.COM



Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce Recipe | Epicurious.com image

How to make Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

  • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
  • Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

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