Grilled Halibut with Tatsoi and Spicy Thai Chiles
A flavorful Asian-inspired dish featuring grilled halibut fillets served over wilted tatsoi greens, topped with crisp carrots and a spicy-sweet Thai sauce made with fish sauce, lime, and chiles.
Ingredients
- •5 tablespoons sugar
- •5 tablespoons fish sauce
- •¼ cup water
- •3 tablespoons fresh lime juice
- •2 tablespoons fresh ginger
- •2 cloves garlic
- •2 whole Thai bird chiles
- •1 small carrot
- •4 fillets halibut fillets
- •3 tablespoons vegetable oil
- •1 whole shallot
- •¾ pound tatsoi
Cooking Instructions
- 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.)
5 min
- 2.
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.
25 min
- 3.
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.
3 min
- 4.
Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
2 min
