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 25th).
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.
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.
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.
Here are a few of the most popular varieties of mango:
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.
The Tommy Atkin mango variety is the most popular.
It yields a sweet flavor and has a red, green and yellow skin color.
The Ataulfo mano is small and yellow.
It’s flavor is the sweetest of the three varieties mentioned here.
They have a lack of fiber, making their texture smooth and creamy.
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
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 the 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.
- 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
- 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 the 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1072mgCarbohydrates: 30gFiber: 5gSugar: 21gProtein: 3g
Nutritional information may not be accurate
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