Grilled Halibut with Mango Salsa

2U0A2009

Click here for a PDF of this recipe without photos.

Like so many people in this part of the country this time of year, we are looking for as many ways as possible to incorporate tomatoes into our meals.  Making a fresh salsa for grilled fish or poultry is a quick and tasty way to do so.

  • 4 6-oz halibut filets
  • Kosher Salt and freshly-ground black pepper
  • 1 ripe mango, peeled and diced
  • 1 cup seeded and diced tomato
  • 1 medium-ripe avocado, diced
  • ½ cup red onion, diced and rinsed under cold water
  • 1 Tb thinly-sliced basil leaves
  • 3 Tb extra virgin olive oil
  • 3 Tb lime juice

 

Light a fire in a charcoal grill and heat to 350 – 400 degrees.  While the grill heats, set the fish on the counter to come to room temperature and make the salsa.  Combine the mango, tomato, avocado, and onion in a bowl.  Season with salt and pepper, then toss with the oil, lime juice, and basil leaves.  Set aside.  Season the fish with  salt and pepper and place on oiled grill grate.  Cook for about five minutes, then flip and cook until fish is just opaque – three to five minutes more.  Spoon the salsa over the fish and serve immediately.

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