Flaky and moist pieces of halibut grilled to perfection and then topped with a fresh mango salsa, this restaurant-quality recipe is shockingly easy to make at home. Seasoned simply, the buttery-rich halibut melts in your mouth and does not require much work to make the fish shine. Perfect with a side of cilantro lime rice or mushroom rice, this grilled halibut recipe will be a big hit with your family.
Key Ingredients You Need
- Mango — Feel free to use whatever mango is in season. When buying mangos, make sure they feel heavy for their size and are smooth with unblemished skin.
- Red onion — Red onions have a spicy to mild flavor, but you can soak them in some cold water to mellow them out.
- Red peppers — I like using red bell peppers as they are sweeter than other colored bell peppers.
- Halibut — I recommend purchasing halibut fillets with the pin bones removed, so you do not have to do it yourself.
How to Make Grilled Halibut with Mango Salsa
Step 1: Deseed and dice the red bell pepper. Dice the red onion into a similar size.
Step 2: Dice the mango and chop the fresh cilantro.
Step 3: In a medium mixing bowl, combine the mango, bell pepper, red onions, cilantro, lime juice, and salt. Feel free to let the mango salsa marinate for 10+ minutes to really let the flavors out. Set aside.
Step 4: Pat the fish dry and season both sides with salt and pepper.
Step 5: Heat a grill or pan over medium heat and add oil. Add the halibut.
Step 6: Cook the fish for 4 to 6 minutes per side until it has turned opaque throughout. Let the fish rest for a minute or two before garnishing with the salsa.
Tips For This Recipe
- Add a jalapeno pepper to the salsa for a spicy kick.
- I highly recommend using fresh limes and not bottled lime juice as it has a brighter flavor. Bottled lime juice can taste a little bitter due to the preservatives.
- Be sure you dice your mango salsa ingredients into similar sizes, so you get a little bit of everything in every bite.
- A metal fish spatula or large wide spatula is a helpful tool for this grilled halibut recipe as it makes flipping the fish much more effortlessly.
Frequently Asked Questions
Yes! If it’s difficult to find fresh halibut locally, you can use frozen fillets. Simply thaw the fish and pay dry before using it, as it’ll help the seasoning stick better to the fish.
If you prefer to grill this outside, make sure the grill is well oiled, and you place the fish over direct heat.
I recommend using an instant-read thermometer to ensure your fish has reached an internal temperature of 130F to 135F. If you do not have an instant-read thermometer, use a fork to check by flaking the filet. You should be able to easily flake the meat with a fork when it’s done.
I recommend storing any leftover fish and mango salsa in separate airtight containers so the fish doesn’t get soggy. Leftover f/ish and salsa will last for up to 3 days.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Grilled Halibut with Mango Salsa Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Halibut with Mango Salsa
Ingredients
For the Salsa:
- 1 large ripe mango diced
- ½ small red onion diced
- ¼ cup fresh cilantro chopped
- 1 medium red bell pepper diced
- 2 tbsp lime juice about 2 small limes
- ¼ tsp salt
For the Fish:
- 1 lb halibut filet
- 1 tbsp olive oil
- ½ tsp black pepper
To Garnish
- lime wedges for squeezing
Instructions
- In a medium mixing bowl, add in all of the Salsa ingredients and mix well. Optional to let it marinate for 10+ minutes to really let the flavors out. Set aside.
- Pat the fish dry and season both sides with salt and pepper.
- Heat a grill or pan over medium heat and add oil. Cook the fish 4 to 6 minutes per side until it has turned opaque throughout. You should be able to easily flake the meat with a fork when it’s done.
- Let the fish rest for a minute or two before garnishing with the salsa. Store the extra salsa in an air tight container for future use.
For the dry rub, do you do about a teaspoon of each seasoning?
Hi Jace- here are the amounts for the dry rub: 1 tsp lime zest, 1/2 tsp paprika, 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp salt,
1 tbsp lime juice, 1 tbsp avocado oil. Hope you like it!
Is the recipe written out somewhere? I only see a video! Thanks!
Hey Patterson- sorry about that, must have been a technical error. The recipe is at the bottom of the post now. Thanks for letting me know!