Halibut With Grilled Eggplant Salad Ingredients Ingredient Checklist 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 ½ cup fresh cilantro Directions Instructions Checklist Step 1 Heat grill to medium-high. Step 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. Step 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. Step 4 In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over the fish and eggplant before serving. SharePin0 Shares SharePin0 Shares
