Prep 10 mins
Cook 30 mins
Adapted from Bon Appetit
- 73.94 ml sugar
- 73.94 ml fish sauce
- 59.14 ml water
- 44.37 ml fresh lime juice
- 29.58 ml minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 Thai chiles or 1 large jalapeno chile, with seeds, minced
- 1 small carrot, peeled, but into matchstick size strips
- 4 halibut fillets
- 44.37 ml vegetable oil, divided
- 1 shallot, thinly sliced
- 340.19 g Baby Spinach
- 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).
- 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.
- 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.
- Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.
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!