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Pineapple-Mango Salsa over Grilled Halibut

Pineapple-Mango Salsa over Grilled Halibut
Makes:
4
Prep Time:
10
minutes
Total Time:
80
minutes
Low CalorieLow Sodium
based on
25 reviews
Luscious mango nectar combined with pineapple chunks and diced fresh mango make a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime peel this marinade renders the fish flavorful and moist.

In this recipe:


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Ingredients:

  • SALSA
  • 1 cup diced pineapple
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced mango
  • 1/2 cup mango nectar
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon grated lime peel
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • HALIBUT
  • 4 (4 ounces each) skinless halibut fillets
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon

Directions:

FOR SALSA:
COMBINE
pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover. Marinate in refrigerator for 1 hour. Bring to room temperature.

FOR HALIBUT:
PLACE
halibut fillets in a large freezer bag; add oil, lime juice and bouillon. Seal; gently shake bag to cover fillets in marinade. Place in refrigerator for 30 minutes.

PREHEAT grill or broiler.

GRILL or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut.


Reviews:

Review This Recipe
  •  Star(s)

    Pineapple-Mango Salsa over Grilled Halibut

    brian g from

    I give this recipe 5 stars. It's amazing!

  •  Star(s)

    Pineapple-Mango Salsa over Grilled Halibut

    brian g from

    5 star recipe!

  •  Star(s)

    Pineapple-Mango Salsa over Grilled Halibut

    brian g from

    I give this recipe 5 stars. It's amazing!

  •  Star(s)

    Pineapple Mango Salsa

    Debbye Trueman from FRONT ROYAL, VA

    This salsa was delicious. I served it with Scalops and rainbow trout and everyone enjoyed it. Thanks for another delicious recipe.

  •  Star(s)

    Awesome

    Judy from Tracy, MN

    We go fishing in Mexico at lease twice a year and I was looking for a recipe for Mai Mai and ran across this one. I have been making for over a year and my family loves it. We even use some with chips. It is good on any kinds of fish we catch...Marlin, Mackeral, Red Snapper.

  •  Star(s)

    PINEAPPLE-MANGO SALSA OVER GRILLED HALIBUT

    LYNNE KRIEGER from YACOLT, WA

    VERY TASTY. EVERYONE ENJOYS THE FLAVOR. ALSO TRIED WITH GRILL SHRIMP AND SCALLOP. DELICIOUS.

  •  Star(s)

    good eats

    jordan jordan from LAUDERHILL, FL

    My family enjoyed the new twist of mango on the fish.

  •  Star(s)

    Great lunch

    Lucy Bowser from MARYVILLE, TN

    I made this for the guys at work for lunch and they loved it! So I changed the fish to Mahi Mahi and made it for dinner at home. It was even better with the Mahi Mahi.

  •  Star(s)

    Great topping

    LYNN BIRD from HEMET, CA

    I have been looking for a good fruit salsa, and this one is it! Works great for any white fish, to bring a spring/summer/refreshing addition to the plate.

  •  Star(s)

    Pineapple-Mango Salsa over Grilled Halibut

    LORI SCALLY from LIVONIA, MI

    Very good, lite salsa. I served it over baked Tilapia, and it was fantastic. The whole family liked it.

  •  Star(s)

    healthy doesn't always taste bad

    beveanne williams from ,

    this is one of the best tasting ways to serve pineapple i have ever tried. we found it difficult to do some of the steps but well worth it.thanks.

  •  Star(s)

    YUM!

    anne from

    I substituted the halibut with mahi-mahi because the store was out of halibut. EXCELLENT! and very easy.

  •  Star(s)

    Pineapple-Mango Salsa over Grilled Halibut

    S Jean from Dunsmuir, CA

    This recipe is very good and easy to do packed with great flavor. Thank You!

  •  Star(s)

    Not only fish!

    Tresa Flanegin from Colorado Springs, CO

    This is a wonderful fresh tropical salsa that is good just about anytime on anything! Don't just limit it to fish and chicken and chips. My husband loves it served over rice with any entree. Thanks for a great recipe.

  •  Star(s)

    Salsa is great!

    Chadrex from McLean, VA

    The mango salsa is excellent, regardless of whether you put it on halibut or not!

  •  Star(s)

    Great with Swordfish

    Don Jefferson from Fort Lauderdale, FL

    Prepared this salsa without the cilantro and served it over broiled thick swordfish steaks - FANTASTIC!!! Definitely a keeper...

  •  Star(s)

    Yum!

    Amy from Philadelphia, pa

    This recipe was delicious. The salsa was so delicious I ate it without the fish! I substituted apricot necter and flat parsley in my salsa. The flavor was still delicious. I will definitely make it again.

  •  Star(s)

    Delicious Salsa Recipe!

    Chad from McLean, VA

    This is an excellent tropical salsa recipe! It would go nicely with any grilled fish and a glass of Seyval. For a little more exotic taste, try Mahi-Mahi instead of Halibut. And make a double portion of the salsa, you'll want left-overs the next day for dipping!

  •  Star(s)

    It's GRRREAT!

    Nick from St. Louis

    This recipe is so very good, the way all the ingredients mix together is wonderful. I used it on Salmon and on the Halibut they both turned out quite tasty. I added 1 ingredient to the list "capers", my wife and I love those little things, they finish it off nicely. Thank you for the recipe.

  •  Star(s)

    Excellent!

    Angela from

    I made this for a Super Bowl party, served with tortilla chips, and everyone loved it! It is a great combination between sweet and spicy. This is a recipe I will make over and over again. I'm looking forward to trying this with my favorite fish and with a special chicken dish. Love it!

  •  Star(s)

    Absolutely Delicious

    Karen from

    I am not a fish eater, but this makes fish taste great!

  •  Star(s)

    Great Salsa

    Mary Ann Burbank from Canyon Country,Ca

    I made and served this on fish, it was very good. But, the next night I served it on Chicken, and the 3rd night we had a birthday party and I put the rest of the bowl on the table to be used with chips or on hamburgers or hotdogs. Everyone thought it was delcious no matter what they used it on. This is a real keeper.

  •  Star(s)

    Bursting with flavor

    Angie R from Alva FL

    I whipped up this dish quickley, the only thing I added to the fish was a sprinkle of Paul Prudhomme's Seafood Magic, but only a little as you don't want competion of flavors. I served it fresh green beans and Jasmine rice.

  •  Star(s)

    The Salsa is Great

    Kimmie from

    I used this salsa over Salmon, and I got rave reviews! This salsa tasted just like one I get in a restaurant here in San Francisco. Talk about a great surprise, will be making again, and again.

  •  Star(s)

    I Don't Know About This

    McKenzie from Plymouth

    This recipie I used for a main meal. Not everyone liked how the salsa went with the fish. You have to be a super fish lover to enjoy this.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories
  • Calories from Fat
  • Total Fatg
  • Saturated Fatg
  • Cholesterolmg
  • Sodiummg
  • Carbohydratesg
  • Dietary Fiberg
  • Sugarsg
  • Proteing
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron

*Percent Daily Values are based on a 2,000 calorie diet.

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Pineapple-Mango Salsa over Grilled Halibut

Ingredients

  • SALSA
  • 1 cup diced pineapple
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced mango
  • 1/2 cup mango nectar
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon grated lime peel
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • HALIBUT
  • 4 (4 ounces each) skinless halibut fillets
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon

 

Directions

FOR SALSA:
COMBINE
pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover. Marinate in refrigerator for 1 hour. Bring to room temperature.

FOR HALIBUT:
PLACE
halibut fillets in a large freezer bag; add oil, lime juice and bouillon. Seal; gently shake bag to cover fillets in marinade. Place in refrigerator for 30 minutes.

PREHEAT grill or broiler.

GRILL or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut.

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