Hot and spicy sauce:
- 1 teaspoon finely chopped garlic
- 1 teaspoon Sambal oelek
- 1 tablespoon sugar
- 1 cup baby spinach, packed
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 3 tablespoons fish sauce
2 tablespoons chopped mint
4, 6 to 8 ounce (175 to 250 grams) halibut fillets, on the skin
2 tablespoons vegetable oil
Salt and freshly ground pepper
Combine garlic, chili sauce and sugar in a food processor. Add spinach, lime juice, rice vinegar and fish sauce. Process until blended. Stir in mint. Reserve.
Preheat grill to high.
Brush halibut with oil and season with salt and pepper. Place halibut skin-side down on grill. Close lid and grill for 10 minutes or until halibut is cooked but still moist in centre.
Place on serving plates and drizzle sauce over it. Serve rest of sauce separately.