Grilled Halibut With Tamarind Stir-Fried Vegetables

Submitted by The Flying Chef

"This is a quick and easy fish recipe that is low in carbs and healthy. I have been cooking lower carb meals lately as per hubby's request and this is one I came up with the other night as I had some halibut."

Download

photo by JustJanS

Ready In:: 30mins
Ingredients:: 19
Serves:: 2

ingredients

1 tablespoon peanut oil
2 halibut fillets
Marinade
50 ml soy sauce
2 tablespoons rice wine vinegar
2 garlic cloves, crushed
Vegetables
1 tablespoon peanut oil
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
2 red chilies, chopped finely
1 red pepper, sliced thinly
¹⁄₂ cup water
¹⁄₂ teaspoon instant chicken bouillon granules
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon tamarind paste
500 g baby bok choy, chopped coarsely
200 g bean sprouts
4 green onions, sliced thinly
¹⁄₂ cup loosely packed coriander leaves

directions

Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.
Vegetables:.
Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender.
Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander.
Fish:.
Remove fish from marinade and discard marinade.
Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min's a side or until cooked as desired. Cooking times will vary depending on thickness of fillets.
To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

TFC, this was wonderful. I stayed true to your recipe apart from using Red Throated Emperor we caught today and a bit of broccoli as we couldn't buy bean shoots here in Coral Bay. The thing we enjoyed almost the most about this dish was the fact the fish tasted so very different to the vegies and sauce-the salty tartness of it worked really well against the sweetness of the veg and sauce. I marinated my fish for an hour as I was worried it might begin to "cook" (as in a cerviche) if I left it for 2 hours, and an hour was perfect for our fillets. We think this whole dish would work well with green prawns too.

JustJanS

RECIPE SUBMITTED BY

The Flying Chef

212

I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= />   <div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>[URL=http://imageshack.us/photo/my-images/829/deb112.gif/][IMG]http://img829.imageshack.us/img829/9095/deb112.gif[/IMG][/URL]</div> <div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>Uploaded with [URL=http://imageshack.us]ImageShack.us[/URL]</div>

View Full Profile