Grilled Halibut With Spinach And Spicy Thai Chiles Recipe

Name: Grilled Halibut With Spinach And Spicy Thai Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons sugar; 5 tablespoons fish sauce; 1/4 cup water; 3 tablespoons fresh lime juice; 2 tablespoons minced peeled fresh ginger; 2 garlic cloves, minced; 2 Thai chiles or 1/2 large jalapeno chile, with seeds, minced; 1 small carrot, peeled, but into matchstick size strips; 4 halibut fillets; 3 tablespoons vegetable oil, divided; 1 shallot, thinly sliced; 3/4 lb Baby Spinach

Servings: persons

5 tablespoons sugar
5 tablespoons fish sauce
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai chiles or 1/2 large jalapeno chile, with seeds, minced
1 small carrot, peeled, but into matchstick size strips
4 halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 lb Baby Spinach

1
Mix first 7 ingredients in a 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 a medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 Tbsp oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
3
Meanwhile, heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add spinach; sprinkle with salt. Toss until spinach is wilted but still bright green, about 2 minutes; divide among 4 plates.
4
Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons sugar, 5 tablespoons fish sauce, 1/4 cup water, 3 tablespoons fresh lime juice, and more.

Yes, Grilled Halibut With Spinach And Spicy Thai Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Halibut With Spinach And Spicy Thai Chiles

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