Grilled Halibut with Tamarind Stir Fried Vegetables
Elevate your weeknight dinners with this Grilled Halibut with Tamarind Stir Fried Vegetables, a vibrant and nutrient-packed recipe that strikes the perfect balance between smoky, tangy, and savory flavors. Tender halibut fillets are marinated with a zesty blend of lemon juice, garlic, and spices before being grilled to flaky perfection. Paired with a colorful medley of stir-fried vegetables infused with a luscious tamarind-soy glaze, this dish is a feast for both the eyes and palate. The combination of crisp carrots, sweet red bell peppers, and leafy baby bok choy creates a delightful contrast of textures, while a finishing touch of sesame oil adds depth and richness. Quick to prepare in just 35 minutes, this recipe is perfect for healthy family meals or an elegant dinner party centerpiece. Serve it fresh off the grill for a stunningly flavorful and wholesome dish that’s as easy to make as it is impressive.
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Recipe Information
Ingredients
- 4 pieces Halibut fillet
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 minced Garlic cloves
- 2 tablespoons Tamarind paste
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 medium, julienned Carrot
- 1 medium, julienned Red bell pepper
- 1 cup Snow peas
- 2 small heads, chopped Baby bok choy
- 2 stalks, sliced Green onion
- 1 teaspoon Sesame oil
Instructions
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Prepare the halibut by patting the fillets dry with paper towels. Brush each piece with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper.
Combine 2 tablespoons of lemon juice and half of the minced garlic in a small bowl, and brush the mixture onto the halibut fillets.
Grill the halibut for 3-4 minutes per side, or until it is opaque and flakes easily with a fork. Remove from the grill and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant.
Add the julienned carrot, red bell pepper, and snow peas to the skillet. Stir-fry for 3 minutes until the vegetables are tender but still crisp.
In a small bowl, mix the tamarind paste, soy sauce, honey, and 2 tablespoons of water. Pour the mixture into the skillet and toss to coat the vegetables evenly.
Add the chopped baby bok choy to the skillet and cook for another 2 minutes until wilted. Drizzle with sesame oil and stir well.
Plate the grilled halibut fillets with a generous portion of the tamarind stir-fried vegetables on the side. Garnish with sliced green onion.
Serve immediately and enjoy your flavorful Grilled Halibut with Tamarind Stir Fried Vegetables.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 51.3 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 490 mg | 38% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4919 mg | 105% | |
*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.
