Name: Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce
Yield: 4 Servings
Ingredients: 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

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