Grilled Halibut With Spinach and Spicy Thai Chiles

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Total Time
10 mins
30 mins

Adapted from Bon Appetit

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

5 5

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!