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Seattle, WA.


Halibut with Baby Spinach and Spicy Thai Chiles

Seattles Best Catering Recipe Grilled Halibut with Tatsoi and Spicy Thai Chiles


  • 5 tablespoons sugar
  • 5 tablespoons fish sauce* (Mae Ploy)
  • 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 baby spinach (about 12 cups packed)

1. 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.
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.
3. Meanwhile, heat 1 tablespoon oil in 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.
4. Place fish atop spinach. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

Yield: 4 Servings

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