Grilled Pacific Halibut with Mango Salsa

Andrew Scrivani
  • Yield: 4 servings


1. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should slide down 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, skin side down, and score the f lesh with the tip of your knife in a crosshatch pattern, down to but not through the skin. Turn the mango half inside out. The cubes will spread out, and it will be easy to cut them away from the skin. Then cut the cubes into very small dice.

2. Toss the finely diced mango in a bowl with the jicama, chile peppers, cilantro, mint, and lime juice. Season with salt, if desired. Cover the bowl and allow to sit for 1 hour while you prepare the grill.

3. Prepare a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut with salt and black pepper, and toss with the oil in a bowl. Place the fish on the rack directly over the coals and grill for 4 to 5 minutes per side, or longer depending on thickness. The fish should be opaque all the way through and you should be able to pull it apart with a fork, but it should not be dry.

4. Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish, partially on the side, or spoon the salsa onto plates and set the fish on top. Garnish with the lime wedges.

Reprinted from: The Very Best of Recipes for Health © 2010 for Health by Martha Rose Shulman. Permission granted by Rodale, Inc. Available wherever books are sold. 




Nutritional Info *per serving

  • Calories 296
  • Fat 11
  • Saturated Fat 2
  • Cholesterol 54
  • Sodium 131
  • Carbohydrate 12
  • Fiber 2
  • Protein 36