Last night was my first time grilling halibut, and I’ll definitely be doing it again! The fish came out moist and tender, while still having plenty of substance. I topped the grilled halibut with mango salsa, and that was definitely a winning combination! The texture of the mangoes went very nicely with the halibut, making for a mouth watering meal.
Halibut is a bit on the pricey side, one reason I hadn’t had it before. I noticed earlier in the week that Whole Foods was running a special on it, so I figured it was a good time to give it a try. It wound up being a nice way to wrap up a Memorial Day Weekend that included grilling and lots of baseball, which resulted in our guy’s team hoisting trophies at the end of the weekend.
I can’t claim to be a halibut grilling expert after one attempt, but the method that has served me well with grilling salmon seemed to apply well here. I started grilling on the skin side, then flipped it over halfway through the ten minutes of grilling. The fish finishes back on the skin side for a minute or two as needed.
If the mango salsa looks familiar, you might recall I served up Salmon with Mango Salsa earlier in the year. I made the salsa with one mango, it wouldn’t hurt to double the recipe if you wanted to have a bit on hand to top some chicken or tacos another day.
I served the grilled halibut with some soynut butter noodles (stay tuned for recipe) and salad. Couscous could also be a nice side.
Wine Pairing: This was one of those wine pairings where all the flavors sung together in a beautiful harmony! I went with the 2014 Bila-Haut rosé from Michel Chapoutier. I tasted watermelon and kiwi in the the wine, which married very well with the mango and lime flavors in the salsa. The blend of Grenache and Cinsault from the Languedoc region had just the right mouthfeel to go along with the halibut and mango salsa. A winning wine pairing to cap off a good long weekend!
- 1 ripe mango, skin removed, chopped into bite sized pieces
- 1 tbsp scallion, chopped
- 1 tsp garlic, minced
- 1 tbsp parsley or cilantro, chopped
- 1 tbsp extra virgin olive oil
- 2 tsp fresh lime juice
- salt and pepper to taste
- 12 ozs halibut fillet, rinsed and patted dry
- oil spray
- Combine the salsa ingredients, everything from the mango through salt and pepper, in a mixing bowl. Set aside to let the flavors meld as you grilled the halibut.
- Preheat a grill to medium high.
- Coat the halibut with olive oil or canola spray. Place on the grill skin side down, grill covered for 5 minutes.
- Flip the fish to grill covered for another 5 minutes, then turn it one more time and check the flesh. It should be white throughout and flake apart. Finish with another couple minutes grilling with the skin side down. The halibut takes 10 to 12 minutes to grill, depending on your grill heat and thickness of the fillet.
- Remove the halibut from the grill to a platter. Let rest for a couple minutes, then portion the halibut and serve topped with the mango salsa.