Grilled Halibut with Lemongrass Tomato Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant grilled halibut with lemongrass tomato sauce is an excellent choice for a light yet sophisticated meal. The meaty texture of the halibut steaks pairs beautifully with the aromatic, citrusy notes of the lemongrass, while the plum tomatoes provide a naturally sweet and savoury base. By sieving the sauce, you create a refined, silky texture that complements the charred finish of the grilled fish without overpowering its delicate flavour.
As a heart-healthy dish, this recipe is naturally low in saturated fat and packed with high-quality protein and essential minerals. The use of olive oil and fresh aromatics ensures a depth of flavour that feels indulgent while remaining nutritionally balanced. Serve this grilled fish alongside steamed seasonal greens or a crisp garden salad for a complete, wholesome dinner that is as nutritious as it is delicious.
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Ingredients for Grilled Halibut with Lemongrass Tomato Sauce
2 small shallots, finely chopped (2 tablespoons )
1 large garlic clove, finely chopped
45ml olive oil
1.1kg plum tomatoes, chopped
6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped
3/4 teaspoons salt
1/2 teaspoons black pepper
6 (1-inch-thick) pieces halibut steak with skin (170g each)
How to make Grilled Halibut with Lemongrass Tomato Sauce
Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.
Haftungsausschluss
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.
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17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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