Grilled Halibut With Tatsoi And Spicy Thai Chiles Recipes

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GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES



Grilled Halibut with Tatsoi and Spicy Thai Chiles image

Categories     Fish     Leafy Green     Backyard BBQ     Dinner     Lunch     Halibut     Spinach     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

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 jalapeño 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 12 cups packed)

Steps:

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

GRILLED HALIBUT WITH SPINACH AND SPICY THAI CHILES



Grilled Halibut With Spinach and Spicy Thai Chiles image

Make and share this Grilled Halibut With Spinach and Spicy Thai Chiles recipe from Food.com.

Provided by Valerie in Florida

Categories     Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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).
  • 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.
  • 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.
  • Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.

Nutrition Facts : Calories 648.9, Fat 20.1, SaturatedFat 2.7, Cholesterol 130.4, Sodium 2036.1, Carbohydrate 25.6, Fiber 2.7, Sugar 18.9, Protein 89.3

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  • Mix first 7 in medium glass bowl. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be prepared 2 days ahead. Cover and refrigerate.
  • 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.
  • 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.
  • Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

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