Grilled Fish Fillet with Spinach in a Thai Sauce

18 Reviews
94% 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.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
290 calories/serving

Ingredients

1 clove garlic, minced
1 tbsp gingerroot, minced 14 g
1/2 dried chili peppers, minced 0.2 g
1 1/2 tbsp sugar 18 g
2 tbsp fish sauce (nam pla) 30 mL
2 tbsp water 30 mL
1 1/2 tbsp lime juice, freshly squeezed 3/4 lime
240 g spinach 9 cups
1/2 shallots, thinly sliced 20 g
300 g sea bass fillet, halibut or grouper, cut into servings
1 1/2 tbsp canola oil 23 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 carrots [optional] 50 g

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

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

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

18 Reviews (18 with rating only) 94% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This recipe is in the following categories

Fish | Main courses/Entrées | High Iron | Barbecue/Broil/Grill | Thaï

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.