Grilled Halibut with Tatsoi and Spicy Thai Chiles

Grilled Halibut with Tatsoi and Spicy Thai Chiles
Photo by Tina Rupp

Ingredients

  • ¾ pound tatsoi or baby spinach
  • 4 6- to 7-ounce halibut fillets
  • 3 tablespoons fresh lime juice
  • 5 tablespoons sugar
  • 2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds
  • 5 tablespoons fish sauce
  • 1 shallot
  • + 5 more ingredients
    • 1 small carrot
    • 2 tablespoons fresh ginger
    • 3 tablespoons vegetable oil
    • ¼ cup water
    • 2 garlic cloves

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 s...

View full recipe at Epicurious

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