Ingredients
2
tbsp minced peeled fresh ginger
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
tbsp vegetable oil, divided
3/4
pound tatsoi or baby spinach (about 12 cups packed)
Directions
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.)
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 tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
4.
Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
New-York Restaurants
