Grilled halibut steaks topped with a cold salsa made with mango, pineapple, onion, serrano chili, lemon and lime juice, and fresh cilantro.
-By Carrie (Strommen) Lennie
1 ½ cups mango, finely chopped
¾ cup pineapple, finely chopped
3 Tbsp red onion, finely chopped
1 serrano chile, seeded and minced
¼ cup fresh orange juice
1 Tbsp fresh lime juice
¼ cup chopped fresh cilantro
salt and freshly ground pepper
2 halibut steaks, each 1 inch thick (1 lb total)
- In a bowl, combine the mango, pineapple, onion, Serrano, and orange and lime juices. Mix in the cilantro and ¼ teaspoon salt, or more to taste. Season with pepper. Set aside for 20 minutes to allow the flavors to meld.
- Prepare the gas grill for direct-heat grilling over high heat. Oil the grill rack. Season the fish on both sides with salt and pepper.
- Using tongs, place the fish directly over the heat elements and grill, turning once, until the fish is opaque in the center at its thickest part, 5-7 minutes per side.
- Remove the skin from the fish, divide each steak in half, and transfer to warmed individual plates. Spoon one-fourth of the salsa on each piece of fish and serve.