2 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
Toast in the preheated oven until fragrant and golden, 7 to 8 minutes. Let cool for 5 minutes.
Grind peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle, or food processor. Stir lime juice and fish sauce together in a small bowl to make dressing.
Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper.
Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.