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| Recipe Name | Grilled Halibut With Spinach And Spicy Thai Chiles |
| Description | Serves 4 |
| content | 5 tablespoons sugar
5 tablespoons fish sauce
¼ cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 thai bird chiles with seeds or ½ large jalapeno chile with seeds, minced
1 small carrot, peeled, cut into matchstick-sized strips
4 6-7 ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
¾ pound baby spinach (about 12 cups packed)
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cove and refrigerate.)
Prepare BBQ (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, and 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 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 fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately. |
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