Ingredients
-
5
-
5
-
1/4
-
3
-
2
-
2
-
2
-
1
-
4
-
3
-
1
-
3/4
-
-
-
Directions
Grilled Halibut With Spinach and Spicy Thai Chiles,Adapted from Bon Appetit,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!,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!
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Steps
|
1
Done
|
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). |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Place Fish Atop Spinach. Sprinkle Each Filet With Carrot; Drizzle Each With 2 Tbsp Sauce. Serve With Remaining Sauce. |
