Grilled Halibut with Mango

The Gourmet Review

Grilled Halibut and Mango & Tomato Citrus Salsa is a healthy, quick recipe for an easy dinner. This is especially good with vine ripened tomatoes during the summer.



1 1/2 lbs fresh halibut

Garlic infused olive oil or just plain olive oil


The halibut can be brushed with extra virgin olive oil or garlic infused olive oil*.

Place on grill (either outdoor or indoors) and grill on medium heat (first place grill on high and then reduce heat once fish is placed on grill) until halibut is cooked through. You will know when it’s done if you try to cut a piece off and it separates easily. Remove immediately from the grill. If some of the halibut is less thick than the remainder, be sure to take the thinner portion off the grill. Nothing worse than overdone fish!

Then place on plate and add salsa. Easy!

*I always keep a container of extra virgin olive oil and throw in a handful of fresh garlic cloves (you can buy already peeled at the grocery store if you are in a hurry). Because I keep the garlic infused olive oil on my kitchen counter, it is easy to brush on fresh fish, meats, chicken or use as a base for salad dressings.



1  cup chopped peeled mango

1 cup chopped tomato (use different colored tomatoes to make a colorful presentation)

8 teaspoons chopped fresh cilantro

2 teaspoon freshly chopped parsley

4 tablespoons chopped red onion

2  teaspoons fresh lemon juice

1 teaspoon fresh lime juice

1/2 teaspoon chili powder (for a little kick)

Salt and Pepper to taste


Dice mango, tomato, cilantro parsley and red onion and add to small bowl. Add fresh lemon and lime juice. Finish with a little chili powder to taste if you like a bit of kick. Season with salt and pepper.



The salsa is an adaption of recipe for Mango Salsa Verde in Cooking Light, Super Fresh & Simple Meals.

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