- 2 cups plum tomatoes – seeded and diced
- 1 ½ cups mangos – peeled and diced
- ½ cups red onion – diced
- ½ cups cilantro – chopped
- 2 Tblsp limejuice
- 1 Tblsp cider vinegar
- 1 tsp sugar
- 1 tsp kosher salt – divided
- 1 tsp black pepper – divided
- 2 cloves garlic – minced
- 4 – 6 oz. Halibut filets
- 1 Tblsp olive oil
Heat grill to med-high. Combine first 7 ingredients. Stir in 12 TSP salt, ½ TSP pepper and the garlic. Set aside
Rub Halibut with olive oil and sprinkle with remaining salt and pepper.
Place fish on the grill and grill for about 3 minutes per side – or until fish flakes easily when testes with a fork. Time will vary depending on the thickness of the fish.
Serve the fish with the mango salsa pile don top.
NOTES: Put canned low sodium black beans spiced with a little cumin on a plate as a “bed” and place the halibut on top of that with the mango salsa on the fish. Also really good with wild rice!