Grilled Halibut with Ginger Mango Salsa

House Chef Abbie Leeson USA
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Serves 2
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Not too tricky
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This blazing-hot sauce and flavorful salsa is tempered with sweet ginger and fruity mango, then cooled with a hint of coconut and lime. Addictive and delicious over fish or as a chip dip. For slightly less kick, use finely minced jalapeno peppers instead of scotch bonnet or habaneros.

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Combine cubed mango or papaya with Crystallized Ginger. Set aside. See it
Combine remaining ingredients, chilies through cinnamon, in a blender. (If using jalapeno, peppers can be minced instead of blending. Scotch bonnet and habanero should be blended to evenly disperse the more intense heat). Puree just until smooth, about 1 minute. See it
Pour into a saucepan. Add mango and ginger. Bring to a low boil, reduce heat and simmer gently for 10 minutes. Remove from heat and keep warm for serving. Salsa keeps refrigerated for 4-6 weeks. See it
To prepare halibut: Preheat grill to medium-high. Lightly oil grate.
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Brush fillets liberally with oil; season with salt and pepper. Grill until fish flakes easily, 5-6 minutes per side. Serve with warm Ginger Mango Salsa.
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Top tip

Ever thought about pairing salsa with ice cream? Give it a swirl! Serve warm or chilled Mango-Ginger Salsa over vanilla ice cream to delight and surprise your dinner guests.

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