Grilled Halibut with Tatsoi and Spicy Thai Chiles

Name: Grilled Halibut with Tatsoi and Spicy Thai Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 3 liters 3/4 pound tatsoi or baby spinach (about packed); 1 small carrot, peeled, cut into matchstick-size strips; 5 Tbsps fish sauce; 2 Tbsps minced peeled fresh ginger; 2 garlic cloves, minced; 680 grams halibut fillets; 3 Tbsps fresh lime juice; 1 shallot, thinly sliced; 5 Tbsps sugar; 2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced; 3 Tbsps vegetable oil, divided; 59 milliliters water

Grilled Halibut with Tatsoi and Spicy Thai Chiles is a gluten free, dairy free, and pescatarian main course. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 36g of protein, 13g of fat, and a total of 351 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up vegetable oil, thai bird chiles, halibut fillets, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.)

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Salt And Pepper

Sauce

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Bowl

Prepare barbecue (medium-high heat).

Place carrot in medium bowl. Cover with ice water.

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Water

Carrot

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Bowl

Let stand 15 minutes, then drain well.

Brush fish on all sides with 2 tablespoons oil.

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Fish

Cooking Oil

Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.

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Salt And Pepper

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Grill

Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add shallot; stir 1 minute.

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Shallot

Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

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Salt

Place fish atop tatsoi.

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Fish

Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce.

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Carrot

Sauce

Serve, passing remaining sauce separately.

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Sauce

Equipment

Bowl

Grill

Frying Pan

Ingredients

Servings:

3liters

3/4 pound tatsoi or baby spinach (about packed)1small

carrot, peeled, cut into matchstick-size strips 5Tbsps

fish sauce 2Tbsps

minced peeled fresh ginger 2

garlic cloves, minced 680grams

halibut fillets 3Tbsps

fresh lime juice 1

shallot, thinly sliced 5Tbsps

sugar 2

Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced 3Tbsps

vegetable oil, divided 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.