Skip to main content
Epicurious
Bon Appétit

Grilled Halibut with Tatsoi and Spicy Thai Chiles

4.6

(63)

Image may contain Plant Food Seasoning Vegetable and Produce
Grilled Halibut with Tatsoi and Spicy Thai ChilesTina Rupp

The ginger sauce is a good staple to keep on hand in the fridge — it's excellent with any fish, whether grilled, pan-seared, or steamed. Serve rice on the side, if you like.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi or baby spinach (about 12 cups packed)

Preparation

  1. Step 1

    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.)

    Step 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.

    Step 3

    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.

    Step 4

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

TagsHalibutFishSeafoodSpinachLeafy GreensVegetableThai ChileChileJalapeñoMainDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight MealsGrillingBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like no-brainer corn salad and Spanish frittata.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.
Watermelon Som Tam
Lime juice, fish sauce, peanuts, and plenty of herbs.