Make and share this Grilled Halibut With Spinach and Spicy Thai Chiles recipe from Food.com.
Provided by Valerie in Florida
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients in a medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate).
- Prepare barbecue (medium-high heat). Place carrot in a medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 Tbsp oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
- Meanwhile, heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add spinach; sprinkle with salt. Toss until spinach is wilted but still bright green, about 2 minutes; divide among 4 plates.
- Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.
Nutrition Facts : Calories 648.9, Fat 20.1, SaturatedFat 2.7, Cholesterol 130.4, Sodium 2036.1, Carbohydrate 25.6, Fiber 2.7, Sugar 18.9, Protein 89.3
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