Prep 15 mins
Cook 8 mins
- 2 mangoes, chopped
- 3 scallions, finely chopped
- 1⁄2 cup of fresh mint, chopped
- 1 tablespoon lemon juice
- fresh ground black pepper
- 1 halibut, filleted
- olive oil, for brushing
- In glass bowl, combine mangoes, scallions, mint, lemon juice, and black pepper.
- Cover bowl with plastic wrap and set aside for 15 minutes.
- Makes 1 1/2 cups of mango and mint salsa.
- Brush halibut lightly with olive oil and broil 6 to 8 minutes.
- Serve over rice and top with salsa.
This added a really different taste to our fish...we actually used salmon, because that's what we had on hand, but it was still excellent with the mango salsa. The only thing I would say is that I'm not sure you need so much salsa for just four people...I halved the recipe for the two of us and we still have tons left over!
I like that this recipe doesn't use tomatoes; this means that the taste is unusual, but very good. I often add some diced cucumbers to this recipe, and I have substituted leeks for the scallions. Also, I often use Trader Joe's mangoes which come peeled and sliced in jars so that I don't have to plan my meals around when the mangoes become ripe. This is delicious with chicken as well as fish. Thanks for suggesting the interesting combination of mango, mint and scallion.