Recipe by: Michel
Prep 10 m
Cook 20 m
Ready In 30 m
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.
12 ounces fresh halibut fillet (with skin on )
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
¾ to 1 cup mango salsa
Cut the fillet into 2 to 4 equal pieces, depending upon how many you are serving (or have the fishmonger do it for you at the store).
Brush both sides of the halibut with olive oil.
Sprinkle the lemon pepper seasoning heavily on the skinless side. Add additional freshly ground black pepper if you d like.
Heat a grill to medium- high (400 degrees F.). Using long tongs and a couple wadded up paper towels dipped (but not dripping) in peanut or canola oil, quickly wipe the grill and discard the paper towels.
Place the halibut, skinless side down, on the grill and close the lid.
After 3 or 4 minutes, check on the fish. Use a flat wide spatula and quickly scrape the fish up and turn. You should have nice grill marks and the fish shouldn t stick. If it seems like it s sticking, let it cook another minute.
Cook another 2 or 3 minutes and remove from the grill. For serving, remove the skin and serve grill mark side up.