Grilled Halibut with Tatsoi and Spicy Thai Chiles Recipe

Name: Grilled Halibut with Tatsoi 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 bird chiles with seeds or 1/2 large jalapeno chile with seeds, minced; 1 small carrot, peeled, cut into matchstick-size strips; 4 6- to 7-ounce halibut fillets; 3 tablespoons vegetable oil, divided; 1 shallot, thinly sliced; 3/4 pound tatsoi or baby spinach (about ½ cups packed)

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 bird chiles with seeds or 1/2 large jalapeno chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi or baby spinach (about ½ cups packed)

1
Mix first 7 ingredients in medium glass bowl.
2
Season sauce to taste with salt and pepper.
3
(Sauce can be prepared 2 days ahead.
4
Cover and refrigerate.)
5
Prepare barbecue (medium-high heat).
6
Place carrot in medium bowl.
7
Cover with ice water.
8
Let stand 15 minutes, then drain well.
9
Brush fish on all sides with 2 tablespoons oil.
10
Sprinkle with salt and pepper.
11
Grill until just opaque in center, about 4 minutes per side.
12
Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat.
13
Add shallot; stir 1 minute.
14
Add tatsoi; sprinkle with salt.
15
Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
16
Place fish atop tatsoi.
17
Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce.
18
Serve, passing remaining sauce separately.

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 Tatsoi 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 Tatsoi and Spicy Thai Chiles

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