Grilled Pacific Halibut With Mango Salsa Recipe (2024)

Ordinarily, I am not a fan of one-function kitchen tools, but I make an exception for my Oxo mango cutter. It does a fabulous job of separating the fruit from the impossible pit, and it is safe and easy to use.

Very good! Added 1/2 c red onion, minced, 1/2 c diced tomatoes & 1 teaspoon olive oil to salsa. Nice colors with the papaya, mint and cilantro. Season salsa to taste. Omitted jicama. Don't forget to wear gloves when handling fresh chilies. Served with Basmati rice and a green salad. Perfect summer meal.

I find it helpful to use cedar planks when cooking any fish over a charcoal grill. Adds great flavor and prevents exactly this problem.

Easy to make and quite delicious, and will definitely make again. However, 2 serranos, even though seeds and cores removed, made it WAY to hot. I'm relatively impervious to heat, but will choose a less Scoville laden varietal such as a jalapeno next time, and add it cautiously while mixing and tasting.
Also, cutting up mangos with a sharp paring knife made me nervous. Checking out Google for your options on"how to peel a mango" videos may be helpful if you are new to the fruit as was I.

Seed the peppersMore spinach , triple mango

I didn't make this for seafood. Rather, we had 2 very ripe mangoes and needed a side for Mexican. This salsa comes together so easily and it is fresh and delicious. I used regular radishes rather than jicama as that's what I could get. Really pretty addition of red.

I also added one avocado, diced. It helped tame the Serrano and definitely complements the lime and cilantro. I cooked the halibut in a cast iron pan 5 min on the first side and then 4 on the other side over medium-high heat. Delicious!!!

With beautiful, fresh halibut and the light, refreshing mango salsa, this recipe was AMAZING!!Tip for storing mangoes for future uses: Cut into 1" cubes, freeze on sheet pan 1-2 hours, then put in a freezer zip-lock bag. When unfrozen they have the same firmness as fresh, then chop into desired dice. You'll have mangoes always at the ready. Try another wonderful Martha Rose recipe for Shrimp and Mango Tacos. https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos

Added shallots and radishes, sliced very thin, and omitted the jicama, mint, and cilantro. Used basil and parsley. Lovely to look at served over the halibut and very delicious.

Served the mango salsa with whole grilled snapper and it was delicious. One Serrano chili was plenty!

Adding a. Opulent of thinly sliced scallions provides a nice counterpoint to the sweetness of the mango.

I substituted red bell pepper for the jicama, otherwise followed the recipe.I've found that serranos can vary in heat and size, good to test. I used 2 serranos (3" to 4" in in length), came out great (could have used a bit more heat, but still enough)! You can omit the mint, but it's much better with. I plan to use the leftover salsa on my oatmeal tomorrow morning! The only other recipe that competes with this is Melissa Clark's Roasted Halibut with Lemons, Olives, & Rosemary

Delicious! Used a jalapeño instead of serrano chili and it had a very mild heat which was great.

Made this with swordfish (didn’t have halibut at my local fish store), and bamboo shoots instead of jicama and it was delicious!

Very tasty! I didn’t have jicama or chile but I added a tablespoon of finely minced red onion. The mango really works well with fish. I am going to share this with my family and friends who cook.

I used a de-seeded jalapeño instead of the Serrano peppers since my kids don’t like very spicy dishes. I cooked the halibut to about 130-135. Everyone loved it.

I didn't have any jicama to give crunch to the salsa. So instead I topped the halibut with chopped macadamia nuts.

This turned out fabulously. I subbed peaches for the mangos since that was what I had on hand and added avocado to the salsa. I also wrapped the halibut in cedar paper to keep it from falling apart, which gave a little cedar smokiness to the fish. Really great recipe and going to become a summer staple!

Followed Margie's advice and added red onion and tomatoes and served with cod. Just delicious.