Grilled Halibut with Spinach and Spicy Thai Chiles
Elevate your weeknight dinner with this irresistible Grilled Halibut with Spinach and Spicy Thai Chiles. Perfectly seared halibut fillets are seasoned to perfection and grilled to tender, flaky perfection, then served atop a bed of garlicky sautéed spinach. The star of the dish is the vibrant Thai-inspired sauce, made with tangy lime juice, savory soy and fish sauces, a touch of honey, and the fiery kick of thinly sliced red chiles. Each bite is a symphony of bold, fresh flavors, complemented by the brightness of cilantro and a squeeze of lime. Ready in just 30 minutes, this healthy and gluten-free recipe is as simple as it is stunning, making it ideal for a quick yet refined dinner. Serve with jasmine rice or quinoa for a complete meal that impresses every time!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 3 tablespoons Olive oil
- 3 minced Garlic cloves
- 8 cups (packed) Fresh spinach
- 2 thinly sliced Thai red chiles
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons (chopped) Cilantro
- 4 pieces Lime wedges
Instructions
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
Pat the halibut fillets dry with paper towels and season them with salt and black pepper on both sides.
In a small bowl, combine lime juice, soy sauce, fish sauce, honey, and thinly sliced Thai red chiles. Stir well and set the sauce aside.
Brush 1 tablespoon of olive oil over the halibut fillets. Place the fillets on the preheated grill and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and keep warm.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet and cook, stirring often, until wilted, about 2 minutes. Season with a pinch of salt and transfer the spinach to a serving platter.
Place the grilled halibut fillets on top of the spinach. Spoon the Thai chile sauce over the fish, making sure to distribute the chiles evenly.
Garnish with chopped cilantro and serve with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
