Grilled Halibut With Spinach And Spicy Thai Chiles

Adapted from bon appetit

Mix first 7 ingredients in a medium glass bowl.

Season sauce to taste with salt and pepper.

Prepare barbecue.

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.

sugar, fish sauce, water, fresh lime juice, fresh ginger, garlic cloves, thai chiles, carrot, halibut fillets, vegetable oil, shallot, baby spinach