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Grilled Halibut with Tatsoi and Spicy Thai Chillies

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Grilled Halibut with Tatsoi and Spicy Thai Chillies

  • 5 tablespoons sugar

  • 80ml fish sauce*

  • 60ml water

  • 45ml fresh lime juice

  • 2 tablespoons minced peeled fresh ginger

  • 2 garlic cloves, minced

  • 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

  • 45ml vegetable oil, divided

  • 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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