Ready in 30 minutes, this grilled halibut with spicy mango salsa is a great option for weeknight dinners. It's delicious and so simple to make, you will keep making it over and over again!
We have so many delicious fish and seafood recipes here on the blog and some of our most popular ones are pan seared cod with shallots and fennel, teriyaki pineapple salmon and easy salmon patties with a Mediterranean twist. Today I'm going to show you how to make grilled halibut at home. The flavor and texture of grilled halibut pairs perfectly with homemade mango salsa and gives you a restaurant quality dish made in the comfort of your home.
Jump to:
This post is sponsored by Alaska Seafood Marketing Institute. All opinions are mine.
Why this recipe works
Grilled halibut is a recipe that we love to make over and over and we have good reasons to make it:
- Easy and quick: This recipe takes 30 minutes to come together and the steps are absolutely simple.
- Perfect for date night: Halibut fillet or steak is a cut that has great flavor. It's a good option for date night in and you can enjoy a restaurant quality dish at home.
- Flavor: Alaska halibut has a sweet delicate flavor. If you're looking for a fish that doesn't smell "fishy" or have an overwhelming taste, ask for Alaska halibut at your supermarket's seafood section.
- A healthy choice: Alaska halibut is packed with omega-3. It's an ideal lean protein with essential nutrients including vitamins and minerals.
The marinade
The flavors of this dish all come from the marinade. Here is what you need:
- Lemon juice and olive oil: This is the base of many marinades, the acidity of lemon juice pairs well with the spices.
- Spices: You need a combination of black pepper, chili pepper, cumin and salt. The earthy flavor of cumin works well with the chili pepper.
The mango salsa is very simple to put together as well. All you need is:
- Mangos: The mango should be ripe but not too soft so it slices easily.
- Red bell pepper: Adds more sweetness to the salsa and complements the mango.
- Red onion: It adds a nice kick to the salsa and cannot be substituted with white or yellow onion.
- Cilantro: A staple in salsa, however if you're not a fan, you can leave it out.
- Jalapeno: Adds a nice kick to the salsa. Make sure to take out all the seeds before chopping it.
Instructions
Since halibut has a firm texture and keeps its shape perfectly when cooked, it's great for grilling. You can grill it on an outdoor grill if the weather permits or you can use a grill pan like I did and prepare it on the stove.
Marinate the halibut
Mix all the spices, lemon juice and olive oil in a large bowl. Add in the halibut fillets and make sure they are covered with the mixture. Marinate for 15 to 30 minutes.
Kitchen tip: You can skip the wait if you're in a pinch. Simply let the halibut marinate until the grill is ready.
Make the mango salsa
Cut one side of the mango, score diamonds inside and make sure not to cut through the skin. Using a spoon, scoop out the flesh and then dice it finely. Place the mango in a bowl.
Add in diced red bell pepper, red onion, jalapeno (discard the seeds) and chopped cilantro. Toss them together and then add lime juice and some salt. Cover and refrigerate for about 30 minutes so the flavors combine together.
Grill the halibut
Preheat your grill to medium and once it's ready, place the halibut fillet on the grill. Don't move the fish for about 5 minutes until it's cooked on one side and has grill marks.
Flip the fish and grill the other side for about 4-5 minutes until the fish is completely cooked. Serve warm with a zesty and spicy mango salsa.
Serving suggestions
This grilled halibut recipe is definitely a keeper, and what I love about it is that you can serve it with a variety of side dishes:
- Starchy sides: Try our Greek potatoes, instant pot brown rice or Mediterranean potato salad.
- Salads: We love serving this dish with a fresh Mediterranean salad, Turkish white bean salad or classic Greek salad.
- Vegetables: Side dishes such as roasted brussel sprouts or Mediterranean roasted vegetables would go so well with grilled halibut.
Frequently asked questions
This completely depends on your preference. I always remove the skin because I like to get the grill marks and sear on the halibut's flesh and not the skin. However, if removing the skin is taking too much of your time or you feel that you're removing too much good meat, you can grill halibut with the skin on.
Absolutely. If you don't like the salsa to be spicy, simply leave the jalapeno out.
Yes, make sure to let the halibut defrost completely before marinating it.
Preheat the grill to medium high (about 400°F) and once it's hot, place the marinated halibut on the grates. Grill for about 5 minutes on each side until the fish is firm and flakes easily.
More fish and seafood recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Step-by-Step Recipe
Grilled Alaska Halibut with Spicy Mango Salsa
Ingredients
- 1 lb Alaska halibut skinless
- 1 lemon juice of
- ¼ tsp black pepper
- ½ tsp chili pepper
- ½ tsp cumin
- ½ tsp salt
- 3 tbsp olive oil
Spicy Mango Salsa
- 1 mango finely diced
- ½ red bell pepper diced
- ½ red onion finely diced
- ½ cup cilantro finely chopped
- ½ jalapeno seeds removed and finely diced
- 1 lime juice of
- ½ tsp salt
Instructions
- Mix lemon juice, black pepper, chili pepper, cumin, salt and olive oil in a bowl and pour it over Alaska halibut. Cover and refrigerate for 30 minutes.
- Heat the grill (or the grill pan) over medium heat. Once hot, place the marinated halibut fillet on the grill and grill for 5 minutes.
- Flip the fish and grill on the other side for another five minutes.
- Serve with spicy mango salsa.
Spicy mango salsa
- Mix diced mango, red bell pepper, red onion, cilantro and jalapeno in a bowl.
- Add lime juice and salt to the salsa and stir well.
- Refrigerate for 30 minutes before serving.
Notes
- Store the leftovers in an airtight container and refrigerate for up to 2 days.
- You can serve this dish as tacos with some sour cream, lettuce and tomatoes.
Taylor
Absolutely love that mango salsa! Compliments the fish perfectly!
Brandy
My husband can't stop talking about this! Absolutely delicious!