| 12 | 25 | 365 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 1/4 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.
| Meat | 1.9 |
| Vegetables | 6.5 |
