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    You are in: Home / Recipes / Grilled Halibut With Spinach and Spicy Thai Chiles Recipe
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    Grilled Halibut With Spinach and Spicy Thai Chiles

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Valerie in Florida's Note:

    Adapted from Bon Appetit

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    Units: US | Metric


    1. 1
      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).
    2. 2
      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.
    3. 3
      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.
    4. 4
      Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.

    Ratings & Reviews:

    • on June 19, 2007


      This is a wonderful recipe. I made this as written but used Chilean sea bass instead of halibut. Wonderful flavor from the Asian ingredients. We had this with steamed white rice for a delicious, easy and healthy dinner. Thanks for the recipe Valerie!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Halibut With Spinach and Spicy Thai Chiles

    Serving Size: 1 (521 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 648.9
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 2.7 g
    Cholesterol 130.3 mg
    Sodium 2036.0 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 2.7 g
    Sugars 18.9 g
    Protein 89.3 g

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