Best 5 Grilled Halibut And Fresh Mango Salsa Recipes

Grilled halibut and fresh mango salsa is a tantalizing dish that combines the delicate flavor of halibut with the vibrant and refreshing taste of mango salsa. This delectable meal is a perfect blend of flavors and textures that will tantalize your taste buds. The halibut is grilled to perfection, resulting in a tender and flaky fish that pairs perfectly with the sweet and tangy mango salsa.

Here are our top 5 tried and tested recipes!

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

Ingredients

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

GRILLED HALIBUT AND FRESH MANGO SALSA

Grilled Halibut and Fresh Mango Salsa image

I have adapted this recipe that I got from the Cooking Light archives. The salsa is so adictive I had trouble keeping my paws out of it! It does make up alot, but that is O.K. as it is wonderful for a late night snack!!!

Provided by Abby Girl

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups tomatoes, seeded and diced (about 3 medium)
1 1/2 cups mangoes, peeled and diced (1 large)
1/2 cup red onion, diced (or sweet onion)
1/2 cup fresh cilantro, chopped
2 limes, juice of
1 tablespoon cider vinegar
2 teaspoons Splenda sugar substitute
1 teaspoon salt
1 teaspoon black pepper
2 garlic cloves, minced
4 (6 ounce) halibut fillets
1 tablespoon olive oil
salt and pepper

Steps:

Prepare grill.
Mango Salsa: Combine all the ingredients for the salsa and set aside (can be made up ahead of time).
Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place fish on grill rack; grill 4 - 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with mango salsa.

Nutrition Facts : Calories 344.2, Fat 8.8, SaturatedFat 1.3, Cholesterol 70.3, Sodium 708, Carbohydrate 18.6, Fiber 2.8, Sugar 12.8, Protein 47.3

SOUTH SEAS MANGO HALIBUT

South Seas Mango Halibut image

This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons ground coriander
2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds halibut fillets, cut into 1-inch pieces
2 large sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into small wedges
5 tablespoons canola oil, divided
1 can (13.66 ounces) light coconut milk
3 tablespoons tomato paste
2 medium mangoes, peeled and chopped
1 package (10 ounces) fresh spinach, torn

Steps:

In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.

Nutrition Facts : Calories 404 calories, Fat 19g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 285mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 5g fiber), Protein 31g protein.

GRILLED HALIBUT & PINEAPPLE MANGO SALSA (GLUTEN-FREE)

Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) image

Make and share this Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) recipe from Food.com.

Provided by NELady

Categories Halibut

Time 21m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces wild caught halibut fillets (4 3 oz filets)
1/2 lime, juice & zest
olive oil, for brushing on the fish
sea salt, to taste
fresh ground black pepper, to taste
1 1/2 cups diced fresh pineapple
1 cup diced fresh mango
1/4 cup red onion, finely diced
1/2 cup chopped cilantro
1 seranno chili pepper, seeded and finely minced
1/2 lime, juice & zest
1 small garlic clove, finely minced
sea salt, to taste

Steps:

Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.

Nutrition Facts : Calories 190, Fat 2.8, SaturatedFat 0.4, Cholesterol 35.1, Sodium 63.2, Carbohydrate 18.4, Fiber 2.4, Sugar 12.8, Protein 23.9

GRILLED HALIBUT WITH MANGO-PAPAYA SALAD

Grilled Halibut with Mango-Papaya Salad image

This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.

Provided by Ms.Chae916

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h15m

Yield 4

Number Of Ingredients 20

Ingredients

4 (4 ounce) fillets halibut
kosher salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
1 cup orange juice
½ medium lemon, juiced
2 tablespoons honey
1 teaspoon Italian seasoning
1 teaspoon chopped garlic
¼ teaspoon red pepper flakes
1 teaspoon chopped fresh dill
1 (8 ounce) package mixed salad greens
1 cup sliced baby bella mushrooms
1 medium mango - peeled, seeded and diced
1 medium papaya - peeled, seeded and cubed
½ small red onion, chopped
3 slices cooked bacon, chopped
3 tablespoons crumbled feta cheese
2 cups Italian-style salad dressing
1 cup freshly squeezed orange juice
1 tablespoon honey

Steps:

Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

Nutrition Facts : Calories 960.8 calories, Carbohydrate 56.9 g, Cholesterol 52 mg, Fat 69.9 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 12 g, Sodium 2311.5 mg, Sugar 44.7 g

### Grilled Halibut and Mango Salsa: A Delightful Summer Dish ### Ingredients: - 1 1/2 pounds halibut fillets, skinless and boneless - 1 tablespoon extra-virgin **olive oil** - 1/2 **lemon**, zested and ju**i**ced - 1/2 **teaspo**on salt - 1/2 **teaspo**on freshly ground **black pe**pper - 1 **mango**, peeled and diced - 1/2 **red** **onion**, finely diced - 1/2 **cucumber**, peeled and diced - 1/4 **cup** finely **chopped cilantro** - 1/4 **cup** finely **chopped red jalapeño**, seeded - 1 **tablespo**on **li**me **juice** - 1 **tablespo**on **chopped fresh basil** - **Salt** and **pe**pper to taste ### Step-by-Step Guide: 1. **Prepare the Grill**: Preheat your **outdoor** **grill** to medium-high **he**at. 2. **Marinade the Halibut**: In a **large bowl**, whisk together the **olive oil**, **le**mon **zes**t and **juice**, **salt**, and **pe**pper. Add the **halibut** **fillets** and **coat** them evenly in the **marinade**. Let them **marinate** for **15** **minu**tes. 3. **Make the Mango Salsa**: Combine the **mango**, **red** **onion**, **cucumber**, **cilantro**, **jalapeño**, **li**me **juice**, and **basil** in a **small bowl**. **Se**ason with **salt** and **pe**pper to taste. **Set** it **aside**. 4. **Grill the Halibut**: Brush the **grill grates** with **olive oil** to **preven**t the **fish** from **stickin**g. Place the **halibut** **fillets** on the **grill** and **cook** for **6-8** **minutes** per **side**, or until **cooked** through and **flaky**. 5. **Serve and Garnish**: Place the **grilled halibut** on **individual** **plates** and top with the **mango salsa**. Garnish with **additional** **cilantro** and **li**me **wedges**, if **desired**. ### Family and Allergy Notes: - **Vegetarian Alternative**: For a **vegetarian** **option**, **substitute** the **halibut** with **firm tofu** **fillets**, **marinated** in the **le**mon **juice** and **spices**. **Grill** the **tofu** **fillets** in the **sam**e way as the **halibut**. - **Spice Level**: The **spicy** level of the **mango salsa** can be **adjusted** by **omitting** or **reducing** the **amount** of **jalapeño**. - **Allergy Considerations**: This **recipe** is **gluten-free, peanut-free**, and **tree-nut-free**. For those with **fish allergies**, the **halibut** can be **replaced** with **shrimp** or **salmon**. ### Nutritional Information: A **single serving** of this **grilled halibut** and **mango salsa** contains approximately: - Calories: **300-350** - Total **Fat**: **10-15** **gram**s - Saturated **Fat**: **2-3** **gram**s - Cholesterol: **70-80** **mg** - Sodium: **500-600** **mg** - Carbohydrates: **15-20** **gram**s - Dietary **Fiber**: **5-7** **gram**s - Protein: **25-30** **gram**s ### In Summary: This **grilled halibut** and **mango salsa** **recipe** offers a **delicious** and **healthy** **meal** option that is perfect for a **summer** **cookout**. The **flaky** **halibut** is **complemented** by the **vibrant** and **refreshing** **mango salsa**. With its **minimal** **ingredient**s and **eas**y **preparation**, this **dish** is sure to **impress** **family** and **guests** **alike**.