Culinary Concoctions Week One: Grilled Halibut with Spinach and Thai Chiles over Maitake Mushroom Quinoa

1 1/2 pounds of fresh, Alaskan halibut. What else to do but grill it with a Japanese twist?

Recipe:

Ingredients
5 TBSP sugar
5 TBSP fish sauce
1/4 cup water
3 TBSP fresh lime juice
2 TBSP minced peeled ginger
2 garlic cloves, minced
2 Thai bird chiles or 1/2 large jalapeño, diced

1 small carrot, peeled and matchsticked
1 1/2 pound halibut filleted, quartered
3 TBSP vegetable oil, divided

1 shallot, thinly sliced
3/4 pound fresh spinach (About 12 cups packed)

1 cup quinoa
2 cups vegetable stock
3 TSPN soy sauce
1/2 white onion, chopped
2 cloves garlic, minced
Juice from 1/2 lemon
1/3 pound maitake mushroom

Directions
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper (It can be made 2 days ahead; just cover and refrigerate).

Mix quinoa and vegetable stock in medium sauce pan over high heat. Bring to boil, reduce heat and simmer, covered until all liquid is absorbed; about 20 minutes.

In medium skillet, heat 2 TBSP vegetable oil.  Add onion, garlic. Saute until translucent and fragrant; about 6 minutes. Add soy sauce, lemon juice and diced maitake mushrooms. Saute until mushrooms are soft, but still with some buoyancy and tooth; about 8 minutes. Add to quinoa, with 'juice' when done.

Prepare barbecue (or broiler) on 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 TBSP oil. Sprinkle with salt and pepper. Grill until opaque in the center; about 4 minutes per side.

Meanwhile, heat 1 TBSP oil in large nonstick skillet over medium heat (You really do want a large one because, even though the spinach will wilt, it'll take up a lot of room at the beginning). Add shallot. Stir 1 minute. Add spinach. Sprinkle with salt. Toss until wilted but still bright green; about 2 minutes.

Plating 

Divide spinach onto four plates. Mold 1/4 cup mushroom quinoa into loose patty and place on top of spinach bed. Carefully place fish on top of the spinach. Sprinkle each fillet with carrot and drizzle with 2 TBSP sauce and a swirl onto the plate. Serve with a  rich and fruity wine, like a dry rose or Gewurztraminer. If, like me, you prefer something less fruity and sweet, a clean, crisp beer -- like Sapporo, to stick with the theme -- will go nicely, too.

Pictures and the story to follow...