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Halibut with Courgette Salsa Verde

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant halibut with courgette salsa verde is a vibrant, light dish that brings a burst of fresh flavour to your table. The delicate white fish provides a lean source of protein, while the salsa—made with zesty lime, coriander, and mild jalapeño—offers a refreshing alternative to traditional heavy sauces. Using courgette as the base for the salsa adds a lovely creamy texture and subtle sweetness that perfectly complements the spiced rub on the grilled fish fillets.

As a diabetes-friendly main course, this recipe is naturally low in carbohydrates and rich in heart-healthy nutrients. It is an ideal choice for a quick midweek supper or a sophisticated dinner party main. For a complete and balanced meal, serve the fillets alongside a portion of steamed green beans or a crisp garden salad to keep the flavours bright and the preparation simple.

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Ingredients for Halibut with Courgette Salsa Verde

  • 275g courgette (about 2 medium), trimmed, chopped

  • 1/2 cup chopped fresh coriander plus leaves for garnish

  • 1/3 cup chopped white onion

  • 80ml fresh lime juice

  • 2 1/2 tablespoons chopped seeded jalapeño chillies

  • 1 1/4 teaspoons finely grated lime peel

  • 2 1/4 teaspoons coarse kosher salt, divided

  • Nonstick vegetable oil spray

  • 1 1/4 teaspoons freshly ground black pepper

  • 1 1/4 teaspoons ground coriander

  • 170g skinless halibut fillets or cod fillets

How to make Halibut with Courgette Salsa Verde

Combine courgette, chopped coriander, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.

Preheat grill. Line grill pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.

Arrange fish on prepared pan. Grill until just opaque in centre, 3 to 4 minutes per side, depending on thickness.

Transfer fish to plates. Spoon some salsa over. Garnish with coriander leaves. Serve with remaining salsa.

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.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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