Grilled Halibut with baby spinach and Spicy Thai Chilies

Ingredients:

Marinade-This sauce is good to keep on hand in the fridge — it’s excellent with any fish, whether grilled, pan-seared, or steamed

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 bird chilies with seeds or 1/2 large jalapeño chilli with seeds, minced

1 small carrot, peeled, cut into matchstick-size strips
4 6 to 7 ounce halibut fillets
3 tablespoons vegetable oil

1 shallot, thinly sliced
3/4 pound baby spinach

Method:

1. Mix marinade ingredients in a bowl and season with salt and pepper. (This can be prepared a few days ahead of time. Cover and refrigerate.)
2. Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill for about 3-4 mins each side and keep warm.
3. Meanwhile, heat 1 tablespoon oil in large non-stick skillet over medium heat.  Add shallot and cook for 1 minute and then add baby spinach, seasoning with salt and pepper.  Toss until spinach is wilted but still bright green, and divide among 4 plates.
4. Place fish on spinach. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons of the marinade. Serve, passing remaining marinade separately.