Best 10 Halibut Steaks With Papaya Mint Salsa Recipes

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Halibut steaks are a delicious and versatile fish that can be cooked in a variety of ways. One of the most popular methods is to grill them, which gives them a slightly smoky flavor and a crispy texture. When paired with a refreshing papaya mint salsa, grilled halibut steaks make a light and healthy meal that is perfect for summer. The salsa is made with fresh papaya, mint, lime juice, and a touch of heat from jalapeño pepper. It is the perfect accompaniment to the mild flavor of the halibut, and it also adds a pop of color and flavor to the dish.

Here are our top 10 tried and tested recipes!

HALIBUT STEAKS WITH PAPAYA MINT SALSA



Halibut Steaks with Papaya Mint Salsa image

An amazing mix of fresh, zesty salsa and good, smoky flavor-plus 161mg of magnesium-makes this dish the catch of the day! -Sonya Labbe, Los Angeles

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 medium papaya, peeled, seeded and chopped
1/4 cup chopped red onion
1/4 cup fresh mint leaves
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 tablespoons olive oil, divided
1 tablespoon honey
4 halibut steaks (6 ounces each)

Steps:

  • In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 300 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

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

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

HALIBUT STEAKS



Halibut Steaks image

This is an easy low fat low calorie recipe - great for those who have to watch your cholesterol !!

Provided by LITTLEASTA

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, halved and thinly sliced
½ bell pepper, sliced thinly
8 ounces sliced fresh mushrooms
1 clove chopped fresh garlic
2 medium zucchini, julienned
6 (6 ounce) halibut steaks
½ teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 medium tomato, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
  • Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
  • Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 6.1 g, Cholesterol 54.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 37.8 g, SaturatedFat 0.9 g, Sodium 296 mg, Sugar 3 g

BROWN-BAGGED HALIBUT WITH PAPAYA SALSA



Brown-Bagged Halibut with Papaya Salsa image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Yield 4 servings

Number Of Ingredients 13

4 tablespoons olive oil
4 standard issue lunch-size brown paper bags
4 (6-ounce) halibut fillets
Salt and pepper
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly grated ginger
2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango.
4 scallions, trimmed then diced
1/2 cup lightly packed cilantro leaves, chopped
4 tablespoons freshly squeezed lime juice
4 tablespoons red bell pepper or red cabbage (for color), finely chopped
2 jalapeno chilies, seeds and membranes removed, minced

Steps:

  • Preheat oven to 425 degrees F.
  • Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.
  • Rinse fillets, then pat dry. Season both sides with salt and pepper.
  • In a small bowl, mix soy sauce, lime juice, and ginger.
  • Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.
  • Bake on a cookie sheet for 10 minutes.
  • Combine all salsa ingredients in a bowl and mix thoroughly with a fork.
  • To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately.
  • Recommended beverage: Viognier (white)

ROASTED HALIBUT WITH PEA AND MINT SALAD



Roasted Halibut with Pea and Mint Salad image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) center-cut skinless halibut fillets
3 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 large or 2 small shallots, thinly sliced
1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
1 1/2 cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves

Steps:

  • Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
  • In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
  • Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
  • Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.

GRILLED SALMON WITH PAPAYA-MINT SALSA



Grilled Salmon with Papaya-Mint Salsa image

Make and share this Grilled Salmon with Papaya-Mint Salsa recipe from Food.com.

Provided by mielhollinger

Categories     Papaya

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup peeled and chopped papaya
1/4 cup chopped yellow pepper
1/4 cup thinly sliced green onion
1 tablespoon chopped pimiento
1 tablespoon chopped of fresh mint
1 tablespoon rice wine
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 teaspoon seeded and minced jalapeno pepper
4 (5 ounce) salmon steaks or 4 (5 ounce) salmon fillets

Steps:

  • To make salsa, combine first nine ingredients in a small bowl.
  • Cover and chill for at least 30 minutes.
  • Lightly coat grill or boiler pan with cooking spray.
  • Sprinle both sides of fish with salt and pepper.
  • Grill or broil fish 5 minutes on each side or until done.
  • Top each steak with 1/4 cup salsa.

Nutrition Facts : Calories 281.7, Fat 15.5, SaturatedFat 3.1, Cholesterol 83.6, Sodium 86.6, Carbohydrate 4.5, Fiber 0.9, Sugar 1.9, Protein 28.7

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

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 SALMON WITH PAPAYA-MINT SALSA



Grilled Salmon with Papaya-Mint Salsa image

Categories     Vegetable     Low Fat     Papaya     Mint     Salmon     Grill/Barbecue     Self

Yield Makes 4 servings

Number Of Ingredients 11

3/4 cup peeled and chopped papaya
1/4 cup chopped yellow bell pepper
1/4 cup thinly sliced green onion
1 tbsp chopped pimiento
1 tbsp chopped fresh mint
1 tbsp rice-wine or white vinegar
1 tbsp fresh lime juice
1 tsp grated fresh ginger
1 tsp seeded and minced jalapeño pepper
Vegetable-oil cooking spray
4 salmon steaks (5 oz each) or fillets, about 1 to 1 1/4 inches thick

Steps:

  • For salsa, combine all ingredients except the salmon in a small bowl. Cover and chill at least 30 minutes. Lightly coat grill or broiler pan with cooking spray. Sprinkle both sides of fish with salt and pepper. Grill or broil fish 5 minutes on each side or until done. Top each steak with 1/4 cup salsa and serve with whole-wheat couscous if desired.

HALIBUT WITH MANGO AND MINT SALSA



Halibut With Mango and Mint Salsa image

Make and share this Halibut With Mango and Mint Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

2 mangoes, chopped
3 scallions, finely chopped
1/2 cup of fresh mint, chopped
1 tablespoon lemon juice
fresh ground black pepper
1 halibut, filleted
olive oil, for brushing

Steps:

  • In glass bowl, combine mangoes, scallions, mint, lemon juice, and black pepper.
  • Cover bowl with plastic wrap and set aside for 15 minutes.
  • Makes 1 1/2 cups of mango and mint salsa.
  • Brush halibut lightly with olive oil and broil 6 to 8 minutes.
  • Serve over rice and top with salsa.

PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH



Pan-Seared Halibut Steaks With Snap-Pea Sauce and Garnish image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 4 1/2 cups) snap peas
2 tablespoons unsalted butter
2 shallots, halved and thinly sliced
3/4 cup homemade or low-sodium chicken stock
1/4 cup heavy cream
Kosher salt and freshly ground white pepper
4 halibut steaks, about 8 ounces each
1 tablespoon peanut oil
1/2 lemon

Steps:

  • Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
  • In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
  • Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
  • While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Choose high-quality halibut steaks: Look for steaks that are thick, firm, and have a bright, white color. Avoid steaks that are thin, mushy, or have a grayish tint.
  • Cook the halibut steaks over medium heat: This will help to prevent the fish from overcooking and becoming dry. If you cook the fish over high heat, it is more likely to burn on the outside and remain raw on the inside.
  • Use a non-stick skillet: This will help to prevent the fish from sticking to the pan and breaking apart.
  • Season the halibut steaks with salt and pepper before cooking: This will help to enhance the flavor of the fish.
  • Serve the halibut steaks with a variety of sides: Some popular sides include roasted vegetables, mashed potatoes, or rice. You can also serve the fish with a squeeze of lemon or lime and a dollop of tartar sauce.

Conclusion:

Halibut steaks are a delicious and versatile fish that can be cooked in a variety of ways. The recipe provided in this article is just one example of how you can cook halibut steaks. With a little creativity, you can create your own unique dishes that are sure to impress your friends and family. So next time you are looking for a healthy and delicious meal, give halibut steaks a try!

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