Best 5 Grilled Halibut With Mango Papaya Salad Recipes

BROWN-BAGGED HALIBUT WITH PAPAYA SALSA

Steps:

• Preheat oven to 425 degrees F.
• Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.
• Rinse fillets, then pat dry. Season both sides with salt and pepper.
• In a small bowl, mix soy sauce, lime juice, and ginger.
• Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.
• Bake on a cookie sheet for 10 minutes.
• Combine all salsa ingredients in a bowl and mix thoroughly with a fork.
• To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately.
• Recommended beverage: Viognier (white)

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

GRILLED HALIBUT AND FRESH MANGO SALSA

Steps:

• Prepare grill.
• Mango Salsa: Combine all the ingredients for the salsa and set aside (can be made up ahead of time).
• Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place fish on grill rack; grill 4 - 5 minutes on each side or until fish flakes easily when tested with a fork.
• Serve with mango salsa.

HALIBUT SOFT TACOS

Steps:

• In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.

SOUTH SEAS MANGO HALIBUT

Steps:

• In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.