|15 min||10 min||4|
|5 tbsp||Granulated sugar|
|5 tbsp||Fish sauce|
|3 tbsp||Lime juice (fresh)|
|2 tbsp minced||Ginger root (peeled)|
|2 clove(s)||Garlic (minced)|
|1 medium pepper(s)||Jalapeno pepper (with seeds, minced, or 2 thai bird chiles)|
|1 small||Carrots (peeled, but into matchsticks)|
|4 fillet (6oz)||Wild Atlantic halibut|
|3 tbsp||Vegetable oil (divided)|
|1 medium shallot(s)||Shallots (thinly sliced)|
|12 cup chopped||Tatsoi (or baby spinach)|
1. Mix sugar, water, fish sauce, lime juice, ginger, garlic and jalapeno 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). 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.
3. Meanwhile, heat 1 tablespoon oil in large non-stick 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.
4. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce.
5. Serve, passing remaining sauce separately.