Grilled Halibut with Tatsoi & Spicy Thai Chiles

12 25 395
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 4
Grilled Halibut with Tatsoi & Spicy Thai Chiles
Health Highlights


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)
1/4 cup Water


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.

Nutrition Facts

Per Portion

Calories 395
Calories from fat 134
Calories from saturated fat 17.2
Total Fat 14.9 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 4.1 g
Cholesterol 54 mg
Sodium 1908 mg
Potassium 988 mg
Total Carbohydrate 28.3 g
Dietary Fiber 4.9 g
Sugars 18.0 g
Protein 39 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 6.5

Energy sources