Halibut With Grilled Eggplant Salad

Serves 4

Ingredients

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

1/2 cup fresh cilantro

Directions

Heat grill to medium-high.

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.

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.

In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over the fish and eggplant before serving.

Source: Real Simple