Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
4 servings (serving size: 1 fillet and 3/4 cup salsa)

We guarantee that after tasting one bite of this summery dish, you'll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.

How to Make It

Step 1

Prepare grill.

Step 2

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Step 3

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

shirleyTerral's Review

June 11, 2014
Recipe(s) could be more need to use two pages and extra ink.

heavenlystars's Review

May 22, 2014

SoRyika's Review

August 24, 2012
Had this at a friend's house and was salivating over memories of the salsa all night! Amazing.

meg0524's Review

June 12, 2012

Adshehan's Review

June 09, 2012
Not as flavorful as anticipated.

JanisPh's Review

October 09, 2011
Overall, this is a very good basic recipe. After making it the first time, I thought it begged for more zing. Salsa refers to "spicy," and with apologies for taking over the recipe, I suggest that this is more of a fresh sauce than a salsa. So, I added a heaping teaspoon of Lee Kum Kee Chili Garlic Sauce. Worked great--this is my standby when I don't want to chop fresh chilies, otherwise I would have added one jalepeno, seeded, deribbed, and minced. I left out the vinegar and added the juice of one fresh lime, half a finely chopped red onion for color, and left out the sugar as the mango was very sweet. I also put the halibut in a plastic zip bag with a minced clove of garlic, olive oil, the juice of 1/2 a lime, s & p, a huge handful of chopped cilantro, and the remaining 1/4 cup of chopped red onion; and marinated it for 2 hours. Yahoooo! Served it with jasmine rice and lime wedges. My guests devoured it!! Thank you for your recipe.

Monique1672's Review

September 18, 2011
The salsa is awesome. I am going to use the recipe and make it with other things - or even just to eat with tortilla chips.

akolebuck's Review

July 23, 2011
Great! I used pineapple instead of mango and skipped the rice vinegar for the salsa. Will make again. Great for any white fish.

JennyT's Review

April 07, 2011
This was a HIT in my house! The mango salsa was so yummy & easy that we were digging into it with chips. Great mango salsa recipe to make for get-togethers. The only negative was that it took me forever to chop everything up, but I'm slow! Used grilling directions from "grilled halibut, fennel, & tomatoes" recipe (brush w/olive oil, S&P, 450-degree grill ten minutes, turning once, lid closed, oiled grill) & it came out perfect! Great combo of flavors. Hubby loved it & 3-year-old too. Will make again. Used Splenda instead of sugar & added a little extra.

Beans77's Review

September 16, 2010
Super easy and delicious fish recipe. Can be used with a variety of white fish (tilapia is a favorite). The salsa can be made a few hours or even a day before - it keeps great! Perfect for a an easy wknight meal or even for guests.