1. 2tablespoons canola oil, plus more for the grill
  2. 2tablespoons low-sodium soy sauce
  3. 1medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
  4. 46-ounce pieces skinless halibut
  5. kosher salt and black pepper
  6. 2tablespoons rice vinegar
  7. 1teaspoon finely chopped fresh ginger
  8. 1jalapeño, seeded and thinly sliced
  9. 1/2cup fresh cilantro


  1. Heat grill to medium-high.
  2. 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.
  3. 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.
  4. In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over the fish and eggplant before serving.