Grilled Halibut with Tatsoi and Spicy Thai Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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.)
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.
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.
4. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
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