This is an entrée that absolutely bursts with fresh flavor! It features fresh fruits, vegetables and herbs. For an added kick, add a washed, seeded and minced jalapeño pepper. Halibut is a wonderful “meaty” kind of fish that has a buttery taste, without being overpowering like salmon. When selecting ripe mangos and kiwi fruit, they should have a slight give when pressed lightly. When cutting a mango one side will have more fruit than the opposite side. The tough inside should not be used. It is normal for about only half of the mango to be used and the remainder discarded. When selecting limes, look for ones that have a thin rind and have some give, because they will yield the most juice. Roll on the counter with the palm of your hand before slicing. If you have a favorite white fish, replace it with the halibut. If you have a little eater, try putting applesauce, honey, grape jelly or their favorite jelly on the fish and make sure the fish is cooked thoroughly and all bones removed.
2 ripe mangos, cut into 1/2” dice
3 ripe kiwis pealed and cut into ½” dice
Half of a medium red pepper, seeds removed and minced – about 1/2 cup
1/4 cup of green onions diced (bottom half, which will have green and white parts)
1/4 cup of packed cilantro finely copped or more if desired
1 – 15 oz. can of black beans, rinsed and drained
2 tablespoons of honey – more or less depending on sweetness of fruit
Juice of 2 limes
4 – 4 oz. Halibut filets
In a large bowl add all of the ingredients, except for fish, and mix well. Refrigerate for at least an hour in order for flavors to blend. Broil halibut over low for about 10 – 15 minutes. Cooking time will vary depending on size of filets. Plate and serve with salsa.
Suggested Side Dish
Plain white or brown rice or bulgar tastes great with the salsa. The salsa is so flavorful that a side is optional.
Try Wente Vineyards Morning Fog Chardonnay (Livermore Valley), Fog Bank Vineyards Chardonnay (Monterey County), Excelsior Chardonnay (South Africa) or a Corona with a wedge of lime.