INGREDIENTS
•
2tablespoonscanola oil, plus more for the grill
•
2tablespoonslow-sodium soy sauce
•
1medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
•
46-ounce pieces skinless halibut
•
kosher salt and black pepper
•
2tablespoonsrice vinegar
•
1teaspoonfinely chopped fresh ginger
•
1jalapeño, seeded and thinly sliced
•
1/2cupfresh cilantro