Instructions
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1Make Salsa: In a medium bowl, combine diced mangoes, bell pepper, red onion, jalapeños, and cilantro. Squeeze fresh lime juice over top, season with salt, and toss gently.
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2Preheat Grill: Heat grill to medium-high heat (375-400°F). Lightly oil the grates with a folded paper towel dipped in neutral oil.
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3Prepare Fish: Pat halibut steaks dry with paper towels. Brush both sides lightly with olive oil. Season generously on both sides with sea salt and cracked pepper.
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4Grill: Place halibut directly on the grates. Cook 6-7 minutes without moving. Carefully flip and cook another 5-6 minutes until fish flakes easily and reaches 145°F.
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5Rest & Serve: Transfer halibut to a serving platter. Top generously with mango salsa. Serve immediately with lime wedges.
Grilled Wild Halibut with Mango Salsa
Firm white halibut steaks kissed with char, topped with bright tropical mango, jalapeño, and lime—summer on a plate.
10 min
Prep
15 min
Cook
25 min
Total
4
Servings
Wild Alaskan halibut is a lean, firm white fish that holds up beautifully to direct grill heat. Its mild, delicate flavor is the perfect canvas for vibrant tropical toppings. Learn why wild halibut is ideal for grilling and discover its nutritional profile and health benefits. This light summer dish comes together in under 30 minutes.
Ingredients
- 4 wild Alaskan halibut steaks or fillets (6 oz each)
- Mango Salsa: 2 ripe mangoes, diced; 1 red bell pepper, finely diced; ½ red onion, minced; 1-2 jalapeños, seeded and minced; ¼ cup fresh cilantro; 2 limes, juiced; pinch of sea salt
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 lime, cut into wedges
- Fresh cilantro sprigs (optional)
Instructions
- Make Salsa: In a medium bowl, combine diced mangoes, bell pepper, red onion, jalapeños, and cilantro. Squeeze fresh lime juice over top, season with salt, and toss gently. Let sit for 5-10 minutes to let flavors meld. (Make this while the grill preheats.)
- Preheat Grill: Heat grill to medium-high heat (375-400°F). Lightly oil the grates with a folded paper towel dipped in neutral oil to prevent sticking.
- Prepare Fish: Pat halibut steaks dry with paper towels. Brush both sides lightly with olive oil. Season generously on both sides with sea salt and cracked pepper.
- Grill: Place halibut directly on the grates. Cook 6-7 minutes without moving—you'll see nice char marks form. Carefully flip and cook another 5-6 minutes until fish flakes easily and internal temperature reaches 145°F.
- Rest & Serve: Transfer halibut to a serving platter. Top generously with mango salsa. Serve immediately with lime wedges and fresh cilantro if desired.
Chef's Tips
- Mango ripeness: Choose mangoes that yield slightly to pressure at the stem end but aren't mushy. Overripe mangoes make the salsa too soft.
- Char development: Don't move the fish on the grill too early. Let it sit for 6-7 minutes to develop beautiful caramelized char marks, which add flavor.
- Halibut thickness: These steaks are often 1-1.5 inches thick. Adjust cooking time if yours are thinner (4-5 minutes per side) or thicker (7-8 minutes per side).
- Grill temperature precision: Halibut is lean, so medium-high heat is ideal. Too low and the outside won't get any color; too high and the skin will burn before the interior cooks.
- Make-ahead salsa: Prepare the salsa up to 2 hours in advance, but don't combine all ingredients until just before serving to prevent the mango from becoming mushy.
Nutrition (per serving, approximate)
Calories: 340 | Protein: 38g | Fat: 10g | Omega-3: 420 mg | Carbs: 26g
Made with: Wild-Caught Alaskan Halibut
Learn more: Cooking Guide | Wild Fish Benefits | Our Sustainability