Grilled Halibut with Tatsoi & Spicy Thai Chiles

12 25 404
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 4
Grilled Halibut with Tatsoi & Spicy Thai Chiles
Health Rating

Ingredients


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

Instructions


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 404
Calories from fat 133
Calories from saturated fat 17.2
Total Fat 14.8 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 1905 mg
Potassium 993 mg
Total Carbohydrate 28.3 g
Dietary Fiber 4.8 g
Sugars 18.0 g
Protein 39 g

Dietary servings

Per Portion


Meat 1.9
Vegetables 6.5

Energy sources


Pygal28%447.66717218537656139.1321531788220833%409.7590944463985277.5497352977605539%297.396197352488165.3913139742593328%33%39%CarbohydratesFatProtein
Recipe from:
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