Korean Bbq Halibut Recipe 455

Steps:

• Slice the semi-frozen beef into 1/8-inch-thick slices.
• Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
• Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
• Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
• Garnish with sesame seeds.

Steps:

• Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
• Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
• Reduce heat to medium and simmer until reduced to 3/4 cup.
• Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
• Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
• Drizzle remaining oil over fish and sprinkle with salt and pepper.
• Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
• Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

Steps:

• • Prepare grill (medium heat). • Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. • Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. • Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. • Transfer vegetables and fish to plates; sprinkle with green onions. • Drizzle with reserved sauce and serve.

Steps:

• Preheat grill for medium-high heat.
• Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan.
• Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• Lightly oil grill grate.
• Brush fish with brown sugar sauce, and place on grill.
• Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
• Discard remaining basting sauce.
• For extra sauce on the side, I usually double recipe for the sauce, and reserve some in a separate dish prior to basting the fish.

Steps:

• Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; saute until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving. Prepare bbq (medium heat). combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opque in center, turning occasionally and brushing with sauce, about 10 minutes total fo rveggies and 7 minutes total for fish. Transfer veggies and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.