Grilled Halibut and Fresh Mango Salsa Recipe

Thanks to this recipe for Grilled Halibut and Fresh Mango Salsa,  healthy doesn’t have to be boring.

My kiddos are in the countdown to school being out and what they deem the “official start of summer”, Memorial Day (May 25^th).

Hard to believe it is only six weeks away.

It is time to start focusing on healthy eating to get your body “summer ready”.

This recipe will leave you not only feeling guilt-free but will have you craving more.

Combining bold flavors of mangoes, lime, vinegar, and cilantro – this grilled fish dish is sure to become a family favorite. 

 

This recipe for grilled halibut and fresh mango salsa features grilled halibut that’s tender and flaky topped with fresh mango salsa.

It’s hard to say which is the star of the show here.

Halibut that’s grilled to flaky perfection or the chunks of mango, onion, and plum tomatoes.

Halibut is a lean, white fish that’s tender and mild-flavored when cooked.

It’s a lighter meal with the flavors of the tropics.

Not only is this recipe delicious, but it offers all the benefits of mango (see food.ndtv.com for benefits).

How to Select a Mango:

Mangoes should be chosen for their aroma rather than appearance.

A mango that is ripe will have a sweet aroma and be slightly soft to the touch.

Color has nothing to do with ripeness, but more to do with the mano variety.

You’ll want to choose a very ripe Mango.

Here are a few of the most popular varieties of mango:

Haden: 

The Haden is where most mangoes that are grown in the United States originated from. 

The Haden variety is from Florida, dating back to the early 1900s.

Tommy Atkin: 

The Tommy Atkin mango variety is the most popular.

It yields a sweet flavor and has a red, green, and yellow skin color.

Ataulfo: 

The Ataulfo mango is small and yellow.

Its flavor is the sweetest of the three varieties mentioned here.

They have a lack of fiber, making their texture smooth and creamy.

 

 

Ingredients

2 cups plum tomatoes, seeded and diced

1½ cups diced peeled ripe mango

½ cup diced onion

½ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon cider vinegar

1 teaspoon sugar

1 teaspoon salt, divided

1 teaspoon black pepper, divided

2 cloves garlic, minced

4 (6-ounce) halibut fillets

1 tablespoon olive oil

Instructions

Place fish on aluminum foil.

Combine the first 7 ingredients. Stir in ½ teaspoon salt, ½ teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.

Create a tent with aluminum foil over the fish.

Place fish on oven rack; bake 3 minutes on each side (Open the aluminum foil and use a spatula to turn the fish) or until fish flakes easily when tested with a fork. Serve with mango salsa.

Advance preparation: 

You can make the mango salsa several hours ahead and keep in the refrigerator.

Tips for Grilling Halibut:

Halibut has a firm texture and keeps its shape when cooked, making it a great choice for grilling.

Rather than use the pan create a tinfoil bottom in place of the pan and spray with non-stick spray.

You’ll follow the directions from here (be sure to create the aluminum foil tent.

Preheat your grill and once it’s ready, place the halibut fillet on the grill.

Don’t move the fish for about 5 minutes until it’s cooked on one side. 

Flip the fish and grill the other side for about 4-5 minutes until the fish is completely cooked. Serve warm with the mango salsa.

Cooking Tip:

The COOKINA Barbecue Reusable Grilling Sheet is an innovative solution offering a non-stick, easy-clean, and healthy grilling & cooking experience. Ideal for using as an alternative to aluminum foil, users can simply place the reusable sheet over the grill and cook up dishes without having to use oil or needing to clean the grill afterward. Best of all, grillers can still achieve the coveted grill mark on foods!