Grilled Halibut With Spinach And Spicy Thai Chiles

• 5 tablespoons sugar
• 5 tablespoons fish sauce
• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 Thai chiles or 1/2 large jalapeno chile, with seeds, minced
• 1 small carrot, peeled, but into matchstick size strips
• 4 halibut fillets
• 3 tablespoons vegetable oil, divided
• 1 shallot, thinly sliced
• 3/4 lb Baby Spinach

1. Mix first 7 ingredients in a medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate).
2. Prepare barbecue (medium-high heat). Place carrot in a medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 Tbsp oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
3. Meanwhile, heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add spinach; sprinkle with salt. Toss until spinach is wilted but still bright green, about 2 minutes; divide among 4 plates.
4. Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.

sugar, fish sauce, water, lime juice, fresh ginger, garlic, chiles, carrot, vegetable oil, shallot, spinach

Taken from www.food.com/recipe/grilled-halibut-with-spinach-and-spicy-thai-chiles-156552 (may not work)