- Grill Pan (26cm x 34cm) - Offers ample space for grilling different food items, including fish and vegetables like halibut and eggplant.
- Chef's Knife - An essential kitchen tool for preparing ingredients like halibit, eggplant, and baby bok choy.
- Cutting Board - A necessary surface for cutting and preparing ingredients without damaging countertops.
- Barbecue Sauce - Key ingredient in this recipe; various brands are available on Amazon.
- Grill Basket - Specialized grill accessory for handling foods like fish and eggplant.
- Pastry Brush - Useful for brushing barbecue sauce onto the fish and vegetables before grilling.
- Grill Tongs - Essential for flipping and managing food items on the grill without oil, suitable for cooking fish like halibut.
- Pointed Tweezers - Helpful for handling small or delicate items in a recipe context.
- Measuring Cups - For precise ingredient measurements crucial in cooking and baking.
- Grill Lighter (Optional) - An optional tool if using a gas grill, not required for this recipe but useful in general outdoor cooking.
- Digital Kitchen Scale - Useful for precise ingredient measurements, especially for small amounts of items like Korean barbecue sauce.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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