Grilled Halibut with Mango Salsa

Instead of the usual steaks and burgers, why not grill up something fresh and exciting - like some fresh fish? My Grilled Halibut with Thai-inspired fresh mango salsa is melt-in-your-mouth delicious, not to mention healthy (low-fat, plus you get your omega-3 fatty acids). Best of all, this gourmet dish is super fast and easy to make. In a pinch, other types of white-fleshed fish can be substituted for halibut, and if the weather doesn't cooperate, you can pan-fry the fish on the stove. ENJOY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• MANGO SALSA: (Serves 2)
• 2 tsp. Thai sweet chilli sauce (easily purchased at your local grocery or Asian/Chinese food store)
• about 1/2 cup fresh coriander, roughly chopped
• 1 Tbsp. fish sauce OR 1+1/2 Tbsp. soy sauce
• 1 ripe mango (see more on mangos below)
• 2 cloves garlic, minced
• 1 Tbsp. lime juice
• 1/2 to 1 tsp. sugar, depending on how sweet your mango is
• FISH:
• 2 fresh halibut steaks OR fillets (enough to serve 2 people)
• 2 Tbsp. fish sauce OR 3 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• 1 tsp. freshly ground black pepper

Preparation:

1. Wash the fish portions and pat dry with a clean tea towel or paper towel. Place in a flat-bottomed bowl.
2. Mix fish sauce or soy sauce with lime juice, then pour over the fish. Turn the fish several times in this sauce.
3. Sprinkle over the black pepper, gently pressing it into both sides of the flesh. Set in the refrigerator to marinate while you prepare the salsa.
4. Slice the mangos and scoop out the flesh. For more on how to buy and prepare mangos for eating or cooking, see my: All About Mangoes Guide.
5. Place the mango with all other salsa ingredients in food processor. Pulse for short periods, until the desired consistency is reached. Tip: You want the salsa a little on the chunky side - don't over-process or it will turn to liquid (If in doubt, see my: Mango Salsa Recipe.)
6. Taste-test the salsa for saltiness/sweetness. If not salty enough, add 1-2 tsp. more fish or soy sauce. If too salty, add a squeeze of lime juice. If too sour, add 1-2 tsp. more sugar. Set salsa aside.
7. Heat up your grill and lightly brush it with oil. Grill the fish 5-10 minutes per side, depending on the heat of your grill and the thickness of the fish.

   Halibut Cooking Tips: Allow the fish to cook at least 2 minutes undisturbed before turning (this will help prevent sticking). After the steaks have been grilled 5 minutes on each side, use a fork to gently pull flesh apart enough to see inside. Flesh inside will turn from light pink to opaque white when cooked. Try not to overcook. If cooking indoors, pan-fry the steaks in 2 Tbsp. canola or other vegetable oil for roughly 8 minutes per side, or until done.

8. To serve, place fish on serving plates. If desired, make a simple bed of greens for the fish on each plate (try to include fresh basil and coriander if you have it). Drizzle the salsa over the fish. Top with a little more fresh coriander and serve with rice or potatoes.
9. Note: this dish is especially delicious when served with my Thai Coconut Rice. Enjoy with a glass of your favorite white or blush wine, or a cold lager.

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