Grilled Halibut With Spinach And Spicy Thai Chiles

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!