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Grilled Halibut with Tatsoi and Spicy Thai Chiles

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons sugar

  2. 5 tablespoons fish sauce*

  3. 1/4 cup water

  4. 3 tablespoons fresh lime juice

  5. 2 tablespoons minced peeled fresh ginger

  6. 2 garlic cloves, minced

  7. 2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced

  8. 1 small carrot, peeled, cut into matchstick-size strips

  9. 4 6- to 7-ounce halibut fillets

  10. 3 tablespoons vegetable oil, divided

  11. 1 shallot, thinly sliced

  12. 3/4 pound tatsoi or baby spinach (about 12 cups packed)

Instructions Jump to Ingredients ↑

  1. Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)

  2. Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.

  3. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

  4. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

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