Grilled Halibut with Mango Salsa — Recipe for Four
Grilled Fish with a Fresh Mango Topping
This recipe serves four with one fillet portion per plate. Make the salsa first and keep it refrigerated while cooking the fish.
Choose Your Fish
Use plain fresh halibut fillet portions or frozen halibut fillets thawed according to the package, including any vacuum-packaging instructions. The recipe quantities are not retail package sizes. Fresh fish ships chilled with gel ice via UPS Overnight; frozen fish ships with dry ice.
Whole halibut is head-off and gutted and may arrive in large sections. Prepare fillets first. Steaks and cheeks need timing suited to their cut.
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Ingredients
Halibut
- 4 plain halibut fillets, about 6 oz each
- 1½ tbsp neutral cooking oil
- ½ tsp salt, ¼ tsp black pepper and ½ tsp garlic powder
- Zest of one lime; lime wedges to serve
Mango Salsa
- 1 ripe but firm mango, peeled and diced
- ½ red bell pepper, diced
- ¼ cup finely chopped red onion
- ½ jalapeño, finely chopped, optional
- 2 tbsp chopped cilantro
- 1 tbsp lime juice, plus more to taste
- A pinch of salt
Method
- Mix all salsa ingredients in a clean bowl. Taste and adjust lime and chili, then refrigerate.
- Preheat the grill to medium-high with a cooler zone available. Prepare a clean grate or fish basket according to the equipment instructions.
- Pat fish dry, brush with oil and season with salt, pepper, garlic powder and lime zest.
- Grill until the first side browns and releases with gentle lifting, then turn carefully. Continue until the thickest part reaches 145°F, moving to lower heat if necessary.
- Transfer fish to clean plates. Divide the salsa over the portions and serve with lime wedges.
Serving Ideas
Serve with rice, grilled vegetables or a green salad. Add avocado just before serving if desired. The mango salsa video shows a related topping preparation; the measured version above includes bell pepper.
For technique and other seasonings, see how to grill halibut. For an indoor option, use the skillet recipe and finish with this salsa.
Check the thickest part of the fish for 145°F, following FDA seafood guidance. Cooking time depends on thickness and equipment.
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