Grilled Fish Fillet with Spinach in a Thai Sauce

Grilled Fish Fillet with Spinach in a Thai Sauce

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.

2 servings
Preparation 10 min
Cooking 10 min

300 calories per serving 


1 clove garlic, minced    
1 tbsp gingerroot, minced   14 g
1/2 dried chili peppers, minced   0.4 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]   0.1 g
  ground pepper to taste    
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.


  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).


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)


% DV*

* DV = Daily Value




11 g

16 %

Saturated 1.5 g
+ Trans 0.2 g

8 %


60 mg


1390 mg

58 %


19 g

6 %


3 g

11 %


11 g


32 g

Vitamin A

210 %

Vitamin C

50 %


10 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


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

More info

This recipe is in the following categories: Fish | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Kosher | Low Calorie | Low Saturated Fat | Source of Omega-3 | Barbecue/Broil/Grill | Thaï

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