Grilled Fish with Mango Salsa
Ingredients
1 lb fish, such as halibut, white seabass, swordfish, or red snapper
2 tablespoons extra-virgin olive oil or avocado oil + more for brushing
2 tablespoons lime juice
1 clove garlic, minced
Salt and pepper to taste
1 large ripe mango, diced (or under-ripe, slightly firm if grilling mango first)
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
½ red bell pepper, diced
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
Salt and pepper to taste
Optional: 1 medium ripe avocado, diced
Optional: 1 tomato, diced
Fish
Mango Salsa
Directions
Place fish fillets in a glass baking dish. Whisk together olive oil, lime juice, and garlic, and cover fish. Season with salt and pepper. Let marinate at room temperature for about 10 minutes.
While the fish is marinating, prepare the salsa. In a mixing bowl, combine the mangos, red onion, cilantro, jalapeno, and drizzle with lime. Optional: To tone down the acidity, you can add diced avocado. Set salsa aside at room temperature for about 10 minutes before serving to let the flavors infuse.
Brush grill rack with oil and grill fish over medium-high heat until opaque. Extra care is required when handling California halibut on the grill as it’s very delicate. We do not recommend grilling halibut without foil, a grill mat, a salt block, or a grill basket.
Spoon mango salsa over fish and enjoy!
Recipe Note
Tip: Our customer Tim likes to grill his mango, red bell pepper, tomatoes, red onion, and jalapeno before dicing--yum! Be sure to get an under-ripe, slightly firm mango if grilling so it doesn't fall apart when dicing.