Grilled Halibut With Tatsoi And Spicy Thai Chiles Food
GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES
Categories Fish Leafy Green Backyard BBQ Dinner Lunch Halibut Spinach Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients in 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 medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
- Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
GRILLED HALIBUT WITH SPINACH AND SPICY THAI CHILES
Make and share this Grilled Halibut With Spinach and Spicy Thai Chiles recipe from Food.com.
Provided by Valerie in Florida
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 648.9, Fat 20.1, SaturatedFat 2.7, Cholesterol 130.4, Sodium 2036.1, Carbohydrate 25.6, Fiber 2.7, Sugar 18.9, Protein 89.3
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- Mix first 7 in medium glass bowl. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be prepared 2 days ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
- Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
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