Grilled halibut steak topped with mango salsa on a white plate.

Grilled Halibut Steak with Corn & Mango Salsa

Name: Grilled Halibut Steak with Corn & Mango Salsa
Prep time: 50 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: For the Salsa:; 2 Corn, yellow or white, shucked and rinsed under water; 1 lg Mango, ripe and firm; 3 Roma Tomatoes, small dice; 1/2 sm White Onion, cleaned, small dice; 2 tbsp Fresh lime juice; 1/4 cup Cilantro, washed, minced; 1 Serrano pepper, deseeded, minced; Salt, to taste; For the Halibut:; 4 Thick Cut Halibut Steaks; 1/2 cup Extra Virgin Olive Oil; Kosher Salt, to taste; Freshly Ground Black Pepper, to taste

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 20 - 50 minutes
Cook Time: 5 - 20 minutes

Ingredients:

For the Salsa:

1	Corn, yellow or white, shucked and rinsed under water
1 lg	Mango, ripe and firm
3	Roma Tomatoes, small dice
1/2 sm	White Onion, cleaned, small dice
2 tbsp	Fresh Lime Juice
1/4 cup	Cilantro, washed, minced
1	Serrano Pepper, deseeded, minced
Salt, to taste

For the Halibut:

4	Thick Cut Halibut Steaks
1/2 cup	Extra Virgin Olive Oil
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste

Directions:

For the Salsa:

Turn the grill on high heat.
Cut the mango down, flat sides, to get two large pieces.
With a peeler, carefully remove the skin of the mango.
Shuck the corn. Rinse and clean under water.
Brush the mango and corn with olive oil, and season with salt.
Grill the corn and mango for 6-10 minutes, rotating to assure grill marks on all sides.
Prepare the remaining salsa ingredients and place into a bowl.
Once cool, cut the kernels of corn off the cob and transfer into the bowl with the salsa ingredients.
Cut the mango into small dice and add to the salsa.
Let it sit for at least 30 minutes in order to infuse all the flavors of the salsa.

For the Fish:

Follow the tips from the chef to preheat and season the grill.
Brush the fish with the extra virgin olice oil and season with salt and pepper.
Cook the fish over the high heat, until the opaque color of the fish turn translucent, approximately 4 to 5 minutes.
Carefully flip the fish using a spatula and let it cook until the filet is firm and starts to slightly flake, approximately another 4 to 5 minutes.
Remove and serve.