Grilled Halibut with Tatsoi and Spicy Thai Chiles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup water
- 3 tablespoons fresh lime juice
- 5 tablespoons sugar
- 1 shallot, thinly sliced
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons vegetable oil, divided
- Carbohydrate 26 g(9%)
- Cholesterol 90 mg(30%)
- Fat 13 g(20%)
- Fiber 3 g(14%)
- Protein 38 g(76%)
- Saturated Fat 1 g(6%)
- Sodium 1922 mg(80%)
- Calories 373
Preparation 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 center, 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.
Preparation 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 center, 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.
