I make a double quantity of the salsa because it’s hard not to “taste” it while you wait for the fish to marinade. The colorful entrée is pretty enough to serve to company.
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Halibut with Mango Salsa
- Yield: 4 1x
Description
I make a double quantity of the salsa because it’s hard not to “taste” it while you wait for the fish to marinade. The colorful entrée is pretty enough to serve to company.
Ingredients
Scale
For the Marinade
- 1/3 cup orange juice
- 2 tablespoons canola oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons grated lime peel
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 4 (6 ounce) halibut steaks
For the Salsa
- 2 cups chopped fresh mango
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and chopped*
- 2 tablespoons orange juice
- 1 tablespoon minced fresh cilantro
- 2 teaspoons lime juice
- 1/4 teaspoon salt
Instructions
- In a bowl, combine the ingredients marinade for the mix and well.
- Remove 1/4 cup for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours.
- In a bowl, combine salsa ingredients; cover and refrigerate until serving.
If You’re Grilling
- If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill.
- Drain and discard marinade from fish. Grill, uncovered, over medium heat.
- Serve with mango salsa.
If You’re Broiling
- Preheat the oven to broil
- Broil for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade.
- Serve with mango salsa.
Notes
If you can, I recommend Grilling, it adds that great flavor only a BBQ can provide.
- Category: Fish, Seafood, Entrée
- Method: Grill or Broiling
- Cuisine: Mexican