Grilled halibut with mango grapefruit salsa

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


This is a beautiful, fresh and light recipe. The flavours of charred fish with mango and grapefruit are exceptional and its so easy to make. For dinner we suggest adding a bed of Jasmine rice; or on the lighter side add chopped romaine, or bibb lettuce.


2 (5-ounce) halibut fillets

1/4 cup extra-virgin olive oil, plus more for drizzling

2 teaspoons lemon zest

2 teaspoons fresh lime juice

Sea salt and freshly ground pepper

Mango grapefruit salsa

1 ruby red grapefruit, peeled, pith removed, chopped

1 ripe mango, peeled, pitted, chopped

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

1 teaspoon minced jalapeño pepper

2 tablespoons sliced green onions

2 tablespoons chopped fresh cilantro

Coarse salt and freshly ground pepper

SHOP Equipment


For salsa, combine all ingredients. Let stand 30 minutes at room temperature. To serve, purée half salsa mixture and spoon over fish, then spoon over remaining chopped salsa (purée optional). 

For fish, combine olive oil, lemon zest and juice. Season both sides of fish with salt and pepper. Brush both sides with avocado oil mixture. Cover and chill 30 minutes. Preheat grill to high: grease grill and reduce to medium-high heat. Grill halibut steak 2 to 3 minutes per side or until cooked but still moist. Remove from grill and drizzle with additional olive oil and top with mango salsa.