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Grilled Halibut with Tatsoi and Spicy Thai Chillies

Grilled Halibut with Tatsoi and Spicy Thai Chillies

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant grilled halibut dish is a fantastic example of dairy-free cooking that refuses to compromise on depth of flavour. The meaty texture of the white fish provides a perfect canvas for the punchy, aromatic dressing made from fish sauce, ginger, and spicy Thai chillies. It is a light yet satisfying meal that balances the heat of the chillies with the citrusy brightness of fresh lime juice and the crunch of chilled carrot matchsticks.

Ideal for a sophisticated midweek dinner or a healthy weekend lunch, this recipe uses tatsoi, an Asian leafy green, for a savoury base. If you cannot find tatsoi at your local greengrocer, baby spinach makes an excellent substitute. This protein-rich dish is naturally low in fat and packed with fresh aromatics, making it a wonderful addition to a clean-eating repertoire.

Ingredients for Grilled Halibut with Tatsoi and Spicy Thai Chillies

5 tablespoons sugar
80ml fish sauce*
60ml water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 vitlöksklyftor, hackade
2 Thai bird chillies with seeds or 1/2 large jalapeño chilli with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 200g halibut fillets
3 matskedar vegetabilisk olja, delad
1 shallot, thinly sliced
350g tatsoi or baby spinach (about 12 cups packed)

How to make Grilled Halibut with Tatsoi and Spicy Thai Chillies

Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)

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 until just opaque in centre, about 4 minutes per side.

Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

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