Grilled Fish with Charred Bok Choy and Eggplant
Grilled Fish with Charred Bok Choy and Eggplant
Ingredients
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes, optional
For the Fish and Vegetables
- 4 firm white fish fillets, 6-ounce fillets (such as cod, halibut, or snapper)
- 2 Japanese eggplant, cut into 1/2-inch thick rounds
- 2 heads bok choy, halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and red pepper flakes (if using).
⏱️ 5 min
- 2
Marinate the fish: Place the fish fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the fish, ensuring it's evenly coated. Reserve the remaining marinade for later. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
⏱️ 5 min
- 3
Prepare the vegetables: While the fish marinates, preheat your grill to medium-high heat (about 400-450°F). Toss the sliced Japanese eggplant with 1 tablespoon of olive oil, salt, and pepper. Toss the halved bok choy with the remaining 1 tablespoon of olive oil, salt, and pepper.
⏱️ 10 min
- 4
Grill the eggplant: Place the eggplant slices directly on the hot grill grates. Grill for 3-4 minutes per side, or until tender and nicely charred with grill marks. Remove from the grill and set aside.
⏱️ 8 min
- 5
Grill the bok choy: Place the bok choy halves cut-side down on the grill. Grill for 2-3 minutes, then flip and grill for another 1-2 minutes, or until slightly wilted and charred. Remove from the grill and set aside.
⏱️ 5 min
- 6
Grill the fish: Carefully remove the fish from the marinade, discarding any excess marinade clinging to the fish. Place the fish fillets skin-side down (if applicable) on the hot grill grates. Grill for 4-6 minutes per side, depending on thickness, or until the fish is opaque and flakes easily with a fork. Baste with the reserved marinade during the last few minutes of cooking, if desired.
⏱️ 12 min
- 7
Assemble and serve: Arrange the grilled fish, charred eggplant, and bok choy on individual plates. Drizzle with any remaining reserved marinade. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Fish with Charred Bok Choy and Eggplant
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes, optional
For the Fish and Vegetables
- 4 firm white fish fillets, 6-ounce fillets (such as cod, halibut, or snapper)
- 2 Japanese eggplant, cut into 1/2-inch thick rounds
- 2 heads bok choy, halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and red pepper flakes (if using).
⏱️ 5 min - 2
Marinate the fish: Place the fish fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the fish, ensuring it's evenly coated. Reserve the remaining marinade for later. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
⏱️ 5 min - 3
Prepare the vegetables: While the fish marinates, preheat your grill to medium-high heat (about 400-450°F). Toss the sliced Japanese eggplant with 1 tablespoon of olive oil, salt, and pepper. Toss the halved bok choy with the remaining 1 tablespoon of olive oil, salt, and pepper.
⏱️ 10 min - 4
Grill the eggplant: Place the eggplant slices directly on the hot grill grates. Grill for 3-4 minutes per side, or until tender and nicely charred with grill marks. Remove from the grill and set aside.
⏱️ 8 min - 5
Grill the bok choy: Place the bok choy halves cut-side down on the grill. Grill for 2-3 minutes, then flip and grill for another 1-2 minutes, or until slightly wilted and charred. Remove from the grill and set aside.
⏱️ 5 min - 6
Grill the fish: Carefully remove the fish from the marinade, discarding any excess marinade clinging to the fish. Place the fish fillets skin-side down (if applicable) on the hot grill grates. Grill for 4-6 minutes per side, depending on thickness, or until the fish is opaque and flakes easily with a fork. Baste with the reserved marinade during the last few minutes of cooking, if desired.
⏱️ 12 min - 7
Assemble and serve: Arrange the grilled fish, charred eggplant, and bok choy on individual plates. Drizzle with any remaining reserved marinade. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min