Grilled Halibut with Tatsoi and Spicy Thai Chillies

Ingredients for Grilled Halibut with Tatsoi and Spicy Thai Chillies

• 5 tablespoons sugar

• 80ml fish sauce*

• 60ml water

• 45ml fresh lime juice

• 2 tablespoons minced peeled fresh ginger

• 2 garlic cloves, minced

• 2 Thai bird chillies with seeds or 1/2 large jalapeño chilli with seeds, minced

• 1 small carrot, peeled, cut into matchstick-size strips

• 4 6- to 200g halibut fillets

• 45ml vegetable oil, divided

• 1 shallot, thinly sliced

• 350g tatsoi or baby spinach (about 12 cups packed)

How to make Grilled Halibut with Tatsoi and Spicy Thai Chillies

Mix first 7 ingredients in 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 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 centre, about 4 minutes per side.

Meanwhile, heat 1 tablespoon oil in large nonstick 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.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.