Name: Tropical Halibut with Mango Papaya Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 4
Cuisine: US
Ingredients: 4 (4 ounce) halibut fillets, skin on or off; Kosher salt and freshly ground black pepper, to taste; 1/2 cup extra-virgin olive oil; 1 cup freshly squeezed orange juice; 1/2 medium lemon, juiced; 2 tablespoons honey; 1 teaspoon Italian seasoning; 1 teaspoon minced garlic; 1/4 teaspoon red pepper flakes; 1 teaspoon chopped fresh dill, plus more for garnish; 1 (8 ounce) package mixed salad greens; 1 cup sliced baby bella mushrooms; 1 medium mango, peeled, seeded, and diced; 1 medium papaya, peeled, seeded, and cubed; 1/2 small red onion, thinly sliced; 3 slices cooked bacon, chopped (optional); 3 tablespoons crumbled feta cheese (optional); 2 cups Italian-style salad dressing; 1 cup freshly squeezed orange juice; 1 tablespoon honey

Experience the vibrant flavors of the tropics with this Grilled Halibut, perfectly complemented by a refreshing Mango-Papaya Salad. A light yet satisfying dish, ideal for any spring gathering or a delightful weeknight meal.

Follow The Directions

01

Step

Prepare the Halibut Marinade: Pat the halibut fillets dry and season generously with kosher salt and freshly ground black pepper. In a glass or ceramic bowl, whisk together the olive oil, orange juice, lemon juice, honey, Italian seasoning, minced garlic, and red pepper flakes until well combined. (5 minutes)

02

Step

Marinate the Halibut: Add the halibut fillets to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for 45 minutes to 1 hour, allowing the flavors to meld. (45-60 minutes)

03

Step

Prepare the Grill: Preheat an outdoor grill to medium-high heat (about 375-450°F or 190-230°C) and lightly oil the grates to prevent sticking. (5 minutes)

04

Step

Grill the Halibut: Remove the halibut fillets from the marinade, shaking off any excess. Discard the remaining marinade. Place the fillets on the preheated grill and cook for 5-7 minutes per side, or until the fish is opaque and flakes easily with a fork. For attractive grill marks, rotate the fillets 45 degrees halfway through cooking on each side. (10-14 minutes)

05

Step

Prepare the Mango-Papaya Salad: While the halibut is grilling, combine the mixed salad greens, sliced mushrooms, diced mango, cubed papaya, thinly sliced red onion, chopped bacon (if using), and crumbled feta cheese (if using) in a large bowl. (10 minutes)

06

Step

Make the Salad Dressing: In a separate small bowl, whisk together the Italian-style salad dressing, freshly squeezed orange juice, and honey until well combined. (3 minutes)

07

Step

Assemble and Serve: Pour the salad dressing over the mango-papaya salad and toss gently to coat all ingredients evenly. Remove the grilled halibut from the grill and sprinkle with fresh dill. Serve the halibut immediately over a bed of the refreshing mango-papaya salad. (5 minutes)

For the best flavor, use fresh, high-quality ingredients.
When grilling the halibut, be careful not to overcook it. The fish should be moist and tender, not dry and tough.
If you don't have an outdoor grill, you can also cook the halibut in a grill pan on the stovetop or bake it in the oven at 375°F (190°C) for 12-15 minutes.
Feel free to adjust the ingredients in the salad to your liking. Other great additions include avocado, cucumber, bell peppers, or toasted nuts.
Serve with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.