Grilled halibut, grape tomato and mango salsa

Marinade:

• 1 garlic clove, peeled and cut in 4
• 10 ml (2 tsp) fresh thyme leaves, stems removed
• 1 bunch of fresh basil (leaves only)
• 30 ml (2 tbsp) fresh chives, coarsely chopped
• 1/2 bunch of fresh coriander (leaves only)
• 125 ml (1/2 cup) olive oil

Fillets:

• 4 thick halibut fillets, about 170 g (6 oz) each
• Salt and freshly ground black pepper
• 1 lime, cut into wedges
• A few leaves of coriander

Salsa:

• 250 ml (1 cup) grape tomatoes, cut into quarters
• 125 ml (1/2 cup) mango, peeled and cut into 1 cm (1/3 in.) dice
• 80 ml (1/3 cup) yellow bell pepper, cut into 1 cm (1/3 in.) dice
• 125 ml (1/2 cup) olive oil
• 30 ml (2 tbsp) lemon juice, freshly squeezed  
• 2 ml (1/2 tsp) nuoc-mâm (fish sauce)
• 15 ml (1 tbsp) fresh chives, finely chopped
• 15 ml (1 tbsp) fresh coriander, chopped
• Salt and freshly ground black pepper