Grilled Halibut with Mango Papaya Salad Recipe

Halibut: A firm, white fish that is perfect for grilling due to its mild flavor and flaky texture.

Olive oil: Used to brush the fish and in the salad, it adds a rich, fruity flavor and helps to keep the fish moist.

Salt: Enhances the natural flavors of the fish and the salad.

Black pepper: Adds a subtle heat and depth to the dish.

Mango: Provides a sweet and juicy contrast to the savory fish.

Papaya: Adds a tropical sweetness and a unique texture to the salad.

Red bell pepper: Offers a crunchy texture and a slight sweetness to the salad.

Red onion: Adds a sharp, tangy flavor that balances the sweetness of the fruits.

Cilantro: Brings a fresh, herbaceous note to the salad.

Lime juice: Adds acidity and brightness, enhancing the overall flavor of the salad.

When grilling halibut, ensure the grill grates are well-oiled to prevent the delicate fish from sticking. Use a fish spatula to gently flip the fillets, as this tool is designed to handle the fragile texture of fish. For the mango papaya salad, make sure the mango and papaya are ripe but firm to maintain a good texture. Dice the red bell pepper and red onion finely to ensure a balanced distribution of flavors in each bite.

• halibut - Substitute with cod: Cod has a similar texture and mild flavor, making it a great alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, suitable for grilling fish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and texture.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the dish.

• mango - Substitute with pineapple: Pineapple offers a similar tropical sweetness and juicy texture.

• papaya - Substitute with cantaloupe: Cantaloupe provides a sweet and slightly musky flavor, similar to papaya.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch.

• red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild, buttery flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, suitable for seasoning.

• Allow the grilled halibut to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Place the halibut fillets in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Ensure there is minimal air inside to maintain freshness.
• Store the mango papaya salad separately in an airtight container. This prevents the salad from making the fish soggy and helps maintain the crispness of the red bell pepper and red onion.
• Refrigerate both the halibut and the salad within two hours of cooking to ensure food safety.
• For freezing, wrap each halibut fillet individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• The mango papaya salad is best enjoyed fresh, but if you must freeze it, place it in a freezer-safe container. Be aware that the texture of the mango and papaya may change upon thawing.
• To reheat the halibut, thaw it in the refrigerator overnight if frozen. Reheat gently in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Avoid microwaving as it can make the fish rubbery.
• Serve the halibut with the mango papaya salad immediately after reheating for the best taste and texture.

• Oven Method: Preheat your oven to 275°F (135°C). Place the halibut fillets on a baking sheet lined with parchment paper. Cover the fish with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until the fish is warmed through. Serve with the mango papaya salad on the side, as reheating the salad might make it mushy.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil to the pan. Place the halibut fillets in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the fish is warmed through. Again, serve with the mango papaya salad on the side.

• Microwave Method: Place the halibut fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. The mango papaya salad should be added fresh after reheating the fish.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the halibut fillets in the basket and cover with a lid. Steam for about 5-7 minutes, or until the fish is heated through. Serve immediately with the mango papaya salad.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C). Place the halibut fillets in a vacuum-sealed bag and immerse in the water bath for about 20 minutes. This method ensures the fish remains moist and evenly heated. Serve with the mango papaya salad on the side.

• Grill: Used to cook the halibut fillets to perfection, providing a nice char and smoky flavor.

• Grill brush: Essential for cleaning the grill grates before cooking to ensure the fish doesn't stick.

• Tongs: Handy for flipping the halibut fillets on the grill without breaking them apart.

• Basting brush: Used to brush olive oil onto the halibut fillets for seasoning.

• Mixing bowl: Needed to combine the mango, papaya, red bell pepper, red onion, cilantro, lime juice, olive oil, and salt for the salad.

• Cutting board: Provides a stable surface for peeling and dicing the mango, papaya, and red bell pepper.

• Chef's knife: Essential for chopping and dicing the fruits and vegetables for the salad.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and lime juice accurately.

• Fish spatula: Ideal for lifting and serving the delicate grilled halibut fillets without breaking them.

• Serving platter: Perfect for presenting the grilled halibut topped with the mango papaya salad.

Prep ingredients ahead: Dice the mango, papaya, and red bell pepper the night before and store them in the fridge.

Use a grill pan: If you don't have an outdoor grill, a grill pan works just as well and saves setup time.

Quick marinade: Marinate the halibut in olive oil, salt, and pepper for 15 minutes while you prep the salad.

Batch cooking: Grill extra halibut fillets to use in other meals throughout the week.

Efficient cleanup: Line your grill or grill pan with foil for easier cleanup.