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Bon Appétit

Grilled Halibut with Tatsoi and Spicy Thai Chiles

4.6

(63)

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Grilled Halibut with Tatsoi and Spicy Thai ChilesTina Rupp

The ginger sauce is a good staple to keep on hand in the fridge — it's excellent with any fish, whether grilled, pan-seared, or steamed. Serve rice on the side, if you like.

Recipe information

  • Yield

    Makes 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 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)

Preparation

  1. Step 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.)

    Step 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.

    Step 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.

    Step 4

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

TagsHalibutFishSeafoodSpinachLeafy GreensVegetableThai ChileChileJalapeñoMainDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight MealsGrillingBon Appétit
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