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Grilled Halibut with Tatsoi and Spicy Thai Chiles

Grilled Halibut with Tatsoi and Spicy Thai Chiles

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  • 5 tablespoons fish sauce*
  • 3 tablespoons fresh lime juice
  • 2 tablespoons minced peeled fresh ginger
  • 2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
  • 1 small carrot, peeled, cut into matchstick-size strips
  • 4 6- to 7-ounce halibut fillets
  • 3 tablespoons vegetable oil, divided
  • 3/4 pound tatsoi or baby spinach (about 12 cups packed)

Recipe Preparation

  • 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.

Reviews Section

Watch the video: Grilled Halibut Steaks with Corn and Chanterelles Recipe (June 2022).


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