Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce Recipe | Epicurious.com
INGREDIENTS
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4 tablespoons olive oil or vegetable oil, divided
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2 garlic cloves, minced
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1 1/2 teaspoons minced serrano chile with seeds
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1/3 cup soy sauce
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1/4 cup (packed) dark brown sugar
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3 tablespoons unseasoned rice vinegar
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3 tablespoons water
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1 tablespoon Asian sesame oil
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8 baby bok choy, halved lengthwise
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4 medium-size Japanese eggplants, trimmed, halved lengthwise
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4 6- to 7-ounce halibut fillets (each about 1 inch thick)
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2 green onions, thinly sliced
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