Daring Outdoors

Let this Grilled Halibut with Mango Pineapple Salsa whisk you away to a tropical paradise. The succulence of the halibut marries perfectly with the fruity explosion of the salsa. Every bite promises a harmonious dance of savory and sweet, with a hint of zest and a touch of heat. Perfect for warm summer evenings or when you’re simply in the mood for something light yet immensely flavorful. It’s not just a dish; it’s a vibrant experience of flavors, aromas, and textures. Bon appétit!

Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

For the Halibut:

• 4 halibut fillets (about 6-8 oz each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Zest and juice of 1 lime
• 2 garlic cloves, minced

For the Mango Pineapple Salsa:

• 1 ripe mango, diced
• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeno, seeds removed and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Instructions:

1. Preparing the Salsa: In a medium bowl, combine the diced mango, pineapple, red bell pepper, red onion, jalapeno, cilantro, and lime juice. Mix gently, ensuring that the flavors meld together. Season with salt to taste. Allow the salsa to rest for 10 minutes, letting the flavors deepen and merge.
2. Marinating the Halibut: In a separate bowl, whisk together olive oil, lime zest, lime juice, minced garlic, salt, and pepper. Coat the halibut fillets with this marinade and let them sit for about 10 minutes to absorb the flavors.
3. Firing up the Grill: Preheat your grill to medium-high heat. Once hot, place the marinated halibut fillets on the grill and cook for 4-5 minutes on each side or until the fish flakes easily with a fork.
4. Plating with Flair: Once grilled to perfection, transfer the halibut fillets to serving plates. Generously top each fillet with the vibrant Mango Pineapple Salsa. Garnish with extra cilantro leaves if desired.
5. Serving Suggestions: This dish pairs beautifully with steamed jasmine rice or quinoa and a chilled glass of white wine or sparkling water with a lime wedge.