Grilled Halibut With Spinach And Spicy Thai Chiles Recipes

GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES

Grilled Halibut with Tatsoi and Spicy Thai Chiles image

Categories Fish Leafy Green Backyard BBQ Dinner Lunch Halibut Spinach Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

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)

Steps:

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.

GRILLED HALIBUT WITH SPINACH AND SPICY THAI CHILES

Grilled Halibut With Spinach and Spicy Thai Chiles image

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

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 chiles or 1/2 large jalapeno chile, with seeds, minced
1 small carrot, peeled, but into matchstick size strips
4 halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 lb Baby Spinach

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

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Steam or microwave the baby spinach for 2 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

Grilled Halibut with Grilled Red Pepper Harissa image

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

Provided by Bon Appétit Test Kitchen

Categories Blender Low Carb Low Fat Quick & Easy Low Cal High Fiber Low Sodium Backyard BBQ Dinner Halibut Spice Bell Pepper Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

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