Lisa Atwood, Rebecca Courchesne, Rick Field

Halibut with Mango-Lime Salsa

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Halibut needs nothing more than a brush of olive oil and a sprinkle of salt and pepper when paired with this flavorful salsa. Simple yet elegant, this dish fits the menu for a casual weeknight meal or a stylish dinner party. Serve with baby greens tossed in a light vinaigrette.

Ingredients

  • 6 halibut steaks or fillets, 6–8 oz (185–250 g) each
  • Olive oil for brushing

Method

Preheat the broiler (grill). Alternatively, prepare a charcoal or gas grill for direct grilling over medium-high heat and oil the grill rack.

Lightly brush the fish fillets on both sides with olive oil and season with salt and pepper.

Arrange the fish on a baking sheet and broil (grill), turning once, until opaque throughout, 8–10 minutes for each inch (