Grilled Halibut With Spinach And Spicy Thai Chiles Recipes

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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

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

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.

HALIBUT WITH LEMON, SPINACH, AND TOMATOES



Halibut with Lemon, Spinach, and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 cup olive oil
2 (6-ounce) halibut fillets
Salt and freshly ground pepper
1 lemon, juiced
1 tablespoon butter
2 (10-ounce) bags baby spinach
3 cloves garlic, crushed
1/2 teaspoon salt
6 Roma tomatoes, diced
1/2 cup olive oil
1/2 cup chopped kalamata olives

Steps:

  • Fresh basil leaves, as garnish
  • In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
  • In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach
  • is wilted. Season, to taste, with lemon juice and pepper.
  • In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata
  • olives. Heat quickly on high heat so that the tomatoes do not turn into a
  • sauce.
  • Put spinach in center of each plate then place the piece of halibut in the center
  • of the spinach. Spoon the sauce over the halibut and garnish with fresh
  • basil.

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

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.

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2005-06-01  · 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.
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  • Mix first 7 in medium glass bowl. Season sauce to taste with salt and pepper. DO AHEAD 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.
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