Grilled Fish Fillet with Spinach and Rice in a Thai Sauce

1 Reviews
100% would make this recipe again

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

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] ???
??? brown rice ???
??? Romaine lettuce, torn into bite-size pieces ???
??? Classic Vinaigrette ???

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. Cook the rice.
  5. 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.
  6. A few minutes before serving, wash the romaine lettuce, then spin-dry. Tear the leaves into bite-size pieces and place them in a salad bowl. Season with salt and pepper to taste. Pour in the Classic Vinaigrette and toss to coat well.
  7. Serve, passing the bowl of remaining sauce separately, with the rice and salad.

Observations

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

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (560 g)

Amount

% Daily Value

Calories

600

Fat

22 g

34 %

Saturated 2.9 g
+ Trans 0.2 g

16 %

Cholesterol

60 mg

Sodium

1390 mg

58 %

Carbohydrate

65 g

22 %

Fibre

8 g

31 %

Sugars

11 g

Net Carbs

57 g

Protein

37 g

Vitamin A

244 %

Vitamin C

83 %

Calcium

15 %

Iron

36 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Fruits 0
Vegetables 1
Meat and Alternatives 3 ½
Fats 3 ½
Other Foods ½
More info
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1 Reviews (1 with rating only) 100% 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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