Grilled Halibut with Tatsoi, Garlic, and Jalepeno

5 tablespoons sugar
5 tablespoons fish sauce
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1/2 large jalapeño pepper with seeds, minced
salt and pepper, to taste
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi (about 12 cups packed; baby spinach may be added if you do not have this amount of tatsoi)
Directions:
  1. 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.)
  2. Prepare barbecue (medium-high heat).
  3. Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well.
  4. 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.
  5. 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.
  6. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve.
Serves 4.
Adapted from: http://www.epicurious.com/recipes/food/views/Grilled-Halibut-with-Tatsoi-and-Spicy-Thai-Chiles-232263

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Name(Required)
Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.