Grilled Halibut With Spinach and Spicy Thai Chiles
Prep Time: 10 mins
Total Time: 40 mins
About This Recipe
"Adapted from Bon Appetit"
fresh lime juice
minced peeled fresh ginger
garlic cloves, minced
2 Thai chiles or 1/2 large
jalapeno chile, with seeds, minced
carrot, peeled, but into matchstick size strips
vegetable oil, divided
shallot, thinly sliced
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.
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Grilled Halibut With Spinach and Spicy Thai Chiles (cont.)