Grilled Pacific Halibut With Mango Salsa
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large, ripe mango
- 2serrano chiles, minced
- 1tablespoon finely chopped cilantro
- 1tablespoon finely chopped fresh mint
- ¼cup finely diced jicama
- 2tablespoons freshly squeezed lime juice
- Salt
- freshly ground pepper to taste
- 46-ounce Pacific halibut fillets or steaks
- 2tablespoons extra virgin olive oil
- 2limes, cut in wedges, for serving
Nutritional analysis per serving (4 servings)
433 calories; 27 grams fat; 10 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 27 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Step 2
Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Step 3
Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Step 4
Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
- Advance preparation: You can make the mango salsa several hours ahead and keep in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Ordinarily, I am not a fan of one-function kitchen tools, but I make an exception for my Oxo mango cutter. It does a fabulous job of separating the fruit from the impossible pit, and it is safe and easy to use.
Very good! Added 1/2 c red onion, minced, 1/2 c diced tomatoes & 1 teaspoon olive oil to salsa. Nice colors with the papaya, mint and cilantro. Season salsa to taste. Omitted jicama. Don't forget to wear gloves when handling fresh chilies. Served with Basmati rice and a green salad. Perfect summer meal.
Easy to make and quite delicious, and will definitely make again. However, 2 serranos, even though seeds and cores removed, made it WAY to hot. I'm relatively impervious to heat, but will choose a less Scoville laden varietal such as a jalapeno next time, and add it cautiously while mixing and tasting.
Also, cutting up mangos with a sharp paring knife made me nervous. Checking out Google for your options on"how to peel a mango" videos may be helpful if you are new to the fruit as was I.
Salsa overdoes the herbs a bit, otherwise excellent.
Delicious. Not a fan of jicama: adds crunch but so flavorless.
Instructions for prepping mango worked well. Jicama didn't add anything. Our favorite mango salsa has diced red onion, lime zest, lime juice, diced red pepper, cilantro and jalapeño. May add a bit of mint next time.
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