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Healthy Seafood Recipe: Grilled Halibut With Fresh Mango Tomato Salsa

In terms of weekly meals, it’s easy to get into a rut and keep going back to the same meals over and over again. Sometimes that means we don’t have a lot of variation in our seafood dishesthat’s why this recipe is perfect! Halibut is a really nice, mild fish that doesn’t need a lot of additional seasoning, so this mango salsa is a great accompaniment. Fish is so good for you (really, such a healthy choice) and when you pair it with deliciously fresh fruits and veggies, you’re bound to have a winner!

Healthy Seafood Recipe: Grilled Halibut With Fresh Mango Tomato Salsa

Grilled Halibut With Mango Salsa

Serves 2

Ingredients

  • 1 pound Halibut (whole, or fillets)
  • olive oil, to taste
  • salt and pepper, to taste
  • 1 mango, cut off the pith and diced
  • 1 tomato, seeded and diced
  • 1 cucumber, thinly sliced
  • 2 shallots, halved
  • 2 cloves garlic, minced
  • 1/4 cup green onion, chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • salt and pepper, to taste

Directions

  1. Combine mango, tomato, garlic, green onion and basil, and lightly muddle together. You don’t want to mash the ingredients, but you do want to press them gently so they release flavor.
  2. In a small bowl, mix together lime juice, apple cider vinegar and olive oil, then pour over your mango and tomato mixture. Toss well, cover and refrigerate for at least 1 hour.
  3. Prepare your fish by drizzling both sides with olive oil and seasoning with salt and pepper.
  4. Heat up your grill to high, then turn down to medium-high.
  5. Drizzle shallots with olive oil and salt and grill until lightly browned. Remove from heat.
  6. Grill halibut, skin side down, for 5 minutes. Then flip over and cook for another 4-5 minutes. OR heat oven to 400º F and cook for 8-10 minutes. Fish is finished when thickest part is no longer translucent.
  7. Remove fish from heat and serve over shallots and cucumber. Top with mango tomato salsa.

Recipe adapted from Spinach Tiger

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