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Grilled Halibut With Spinach and Spicy Thai Chiles

Adapted from Bon Appetit

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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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"Adapted from Bon Appetit"
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  1. Hey Jude
    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!
    Reply
  2. Hey Jude
    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!
    Reply
  3. Valerie in Florida
    Adapted from Bon Appetit
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