Grilled halibut with mango grapefruit salsa

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Styling Mari Loewen

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.

Ingredients

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

Sea salt and freshly ground pepper

Preparation

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. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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