Grilled Fish Fillet with Spinach in a Thai Sauce

19 Reviews
95% would make this recipe again

Grilled fish in a spicy lime-ginger sauce, served on a bed of spinach.

The lime-ginger sauce is a good staple to keep on hand in the refrigerator: it's excellent with any fish, whether grilled or pan-seared.

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Ingredients

??? garlic, minced ???
??? gingerroot, minced ???
??? dried chili peppers, minced ???
??? sugar ???
??? fish sauce (nam pla) ???
??? water ???
??? lime juice, freshly squeezed ???
??? spinach ???
??? shallots, thinly sliced ???
??? sea bass fillet, halibut or grouper, cut into servings ???
??? canola oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? carrots [optional] ???

Before you start

Any firm-textured fish will work well with this recipe : sea-bass, halibut, grouper, mahi-mahi, red snapper, etc.

Method

  1. Mince the garlic, ginger, and chili pepper, then put them in a small bowl. Mix in the sugar, fish sauce, water, and lime juice. (The sauce can be prepared a few days ahead, covered, and kept in the refrigerator).
  2. Prepare the vegetables : rinse and drain the spinach; thinly slice the shallot. Set them aside.
  3. Brush the fish fillets on all sides with half of the oil. Season with salt and pepper. Cook on a grill using medium-high heat, or under the broiler, until the fish is opaque in the centre, about 4 min per side, depending on the thickness of the fillets. Check with a fork to see if it is cooked through.
  4. Meanwhile, heat the remaining oil in a pan over medium heat. Add the sliced shallot and sauté 1 min with stirring, then add the spinach. Sprinkle with salt and toss until the spinach is wilted, but still bright green, about 2-3 min. Distribute the spinach onto the individual serving plates. Place the fish fillets on top of the spinach, then drizzle each with 2 tablespoons of the sauce.
  5. Serve, passing the bowl of remaining sauce separately.
  6. (For a nicer presentation, cut a carrot into matchstick-size strips, then let stand 15 min in a bowl of ice water. Drain well, then place on top of the fillets).

Observations

The lime-ginger sauce can be kept up to 4 weeks, covered, in the refrigerator.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

290

Fat

11 g

16 %

Saturated 1.4 g
+ Trans 0.2 g

8 %

Cholesterol

60 mg

Sodium

1370 mg

57 %

Carbohydrate

17 g

6 %

Fibre

2 g

9 %

Sugars

10 g

Net Carbs

15 g

Protein

31 g

Vitamin A

178 %

Vitamin C

49 %

Calcium

11 %

Iron

22 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin E, Vitamin K
Good source of  :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C
Source of  :
Calcium, Copper, Fibre, Omega-3, Zinc
Low  :
Calories, Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 3 ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

19 Reviews (19 with rating only) 95% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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