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.
|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, cut into servings|
|1 1/2 tbsp||canola oil||23 mL|
|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.
- 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).
- Prepare the vegetables : rinse and drain the spinach; thinly slice the shallot. Set them aside.
- 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.
- 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.
- Serve, passing the bowl of remaining sauce separately.
- (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
per 1 Serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- 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
|Meat and Alternatives||3 ½|