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Grilled Halibut in a Sweet Chili Thai Sauce

User Rating 5 Star Rating (2 Reviews)


Grilled Halibut in a Sweet Chili Thai Sauce

Grilled Halibut Steaks

This Thai recipe for grilled halibut is easy and delicious. Other types of fish work with this recipe as well, whether steaks or fillets, sole or salmon. Grilled fish isn't as difficult as it seems, especially halibut, which cook easily on the grill without falling apart. The Thai marinade is put together in a matter of minutes, and as a bonus, it doubles as a glaze/dipping sauce. This fish recipe makes a quick and easy meal for everyday, but is also elegant enough to serve at your next barbecue or cookout. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • SERVES 2-4
  • 2-4 halibut steaks or fillets, OR other type of fish
  • 1/2 cup Thai Sweet Chili Sauce (available by the bottle at most large grocery stores, and all Asian/Chinese food stores)
  • 2 Tbsp. fish sauce
  • 6 Tbsp. (or 3/8 cup) soy sauce
  • 1/4 to 1/3 cup chopped fresh coriander
  • 1/4 tsp. black pepper
  • 4-6 cloves garlic, OR 1 Tbsp. bottled pureed garlic
  • 2 Tbsp. freshly squeezed lime juice
  • 1 Tbsp. brown sugar (or 1/2 Tbsp. white sugar)


  1. Combine all marinade/sauce ingredients together in a bowl, stirring well to dissolve the sugar.
  2. Rinse the fish and pat dry. Place in a flat baking dish (like a glass lasagna-type casserole dish), and pour 1/3 of the marinade/sauce over. Reserve the rest for later.
  3. Turn the fish several times, making sure all surfaces are covered in sauce. Allow to marinate at least 10 minutes, or up to 24 hours in advance (covered and refrigerated) if preparing for a dinner party.
  4. Prepare the grill by brushing on a little oil - this will help prevent sticking. If using a fish cage to barbecue, be sure to also oil the interior surfaces of the cage.
  5. Grilling Tips: Grill the fish for at least 3 minutes per side before attempting to turn it - this will also prevent sticking. To check whether your fish is cooked: Insert a fork into the thickest part of the steak and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily.
  6. To serve, warm up the extra marinade/sauce you reserved earlier. You needn't boil it - just warm it up (5 minutes over medium heat is enough). Serve the fish hot off the grill with the extra sauce as a dip on the side. Or, plate up the fish and spoon the sauce over. If desired, garnish with a sprinkling of fresh coriander and serve with jasmine-scented rice. ENJOY!
User Reviews

Reviews for this section have been closed.

 5 out of 5
wow. I like fish now, Member meadowcow

I used Tilapia. It worked to perfection. I adjusted the sauce to make it a little sweeter (I'm Southern). Doubled the Brown Sugar and 1 less Tbs of Soy Sauce. The soy gives you nice grill marks so it's a great opportunity to do the cross hatched grill mark thing. It made a nice presentation, the fish fillet, a mound of rice with stir fried green beans and fresh mango slices. I put the sauce over the fish and beans with the bright yellow mango on the side and it ended up looking like it came out of a five star kitchen.

8 out of 9 people found this helpful.

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