Grilled Grouper with Bok Choy and Asian Barbecue Sauce

Serves 4

Ingredients

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 tablespoon Asian Sesame Oil

• 1 1/2 teaspoons minced seeded serrano chile

• 1/3 cup soy sauce

• 1/4 cup packed dark brown sugar

• 3 tablespoons unseasoned rice vinegar

• 3 tablespoons water

• 4 (7-ounce)grouper fillets

• 4 Japanese eggplants, cut lengthwise into halves

• 8 ribs baby bok choy, cut lenghtwise into halves

• 3 tablespoons olive oil

• Salt and pepper to taste

• 2 green onions, thinly sliced

Directions

1. Heat 1 tablespoon olive oil in a saute pan over low gas heat. Add the garlic and serrano chile and cook until fragrant. Stir in the soy sauce, brown sugar, vinegar and water.

2. Bring to a boil and boil until the brown sugar dissolves. Reduce the heat and simmer until reduced to 3/4 cup.

3. Remove from the heat and stir in the sesame oil. Reserve 1/4 cup on the sauce. Brush the fillets, eggplant and bok choy with 3 tablespoons olive oil and season with salt and pepper.

4. Grill the fillets, eggplantand bok choy on a gas grill for 7 to 10 minutes or unitl the fillets flake easily and the vegetables are the desired degree of crispness, basting with the remaining sauce occasionally.

5. Arrange the fillets and vegetables equally on each of four serving plates and sprinkle with the green onions.

6. Serve with the reserved 1/4 cup sauce.