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Grilled halibut, grape tomato and mango salsa
Grilled halibut, grape tomato and mango salsa

Grilled halibut, grape tomato and mango salsa

Preparation 20 min
Cooking time 8 min
Servings 4



  • 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


  • 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


  • 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


  1. In a food processor or blender, combine all the marinade ingredients.
  2. Reduce to a purée, pulsing first and then gradually turning up the speed.
  3. Set aside.
  4. In a bowl, mix together all the salsa ingredients. Stir gently.
  5. Taste and adjust the seasoning if needed.
  6. Cover and refrigerate.
  7. Let rest for 3 to 4 hours.
  8. Place the halibut fillets in a gratin dish.
  9. Top the fish with the marinade and coat well. Cover and refrigerate.
  10. Let marinate for 3 to 4 hours.
  11. Preheat the barbecue to maximum heat, or at least to 260°C (500°F).
  12. Brush clean and oil the barbecue grill.
  13. Remove the excess marinade from the fillets and gently pat dry with paper towels.
  14. Place the fillets on the grill and season with salt and pepper.
  15. Close the lid and cook for 3 to 4 minutes.
  16. Turn the fillets over and continue cooking, still covered, for 3 to 4 more minutes.
  17. Place the fillets on serving plates and top with salsa.
  18. Garnish with the lime wedges and coriander leaves.
  19. Serve with roasted vegetables.
Availability in stores