Pineapple Mango Salsa Over Grilled Halibut Recipes

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GRILLED PINEAPPLE MANGO SALSA



Grilled Pineapple Mango Salsa image

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 8h20m

Yield 12

Number Of Ingredients 8

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  • After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

GRILLED HALIBUT & PINEAPPLE MANGO SALSA (GLUTEN-FREE)



Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) image

Make and share this Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) recipe from Food.com.

Provided by NELady

Categories     Halibut

Time 21m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 13

12 ounces wild caught halibut fillets (4 3 oz filets)
1/2 lime, juice & zest
olive oil, for brushing on the fish
sea salt, to taste
fresh ground black pepper, to taste
1 1/2 cups diced fresh pineapple
1 cup diced fresh mango
1/4 cup red onion, finely diced
1/2 cup chopped cilantro
1 seranno chili pepper, seeded and finely minced
1/2 lime, juice & zest
1 small garlic clove, finely minced
sea salt, to taste

Steps:

  • Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
  • Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
  • SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
  • Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.

Nutrition Facts : Calories 190, Fat 2.8, SaturatedFat 0.4, Cholesterol 35.1, Sodium 63.2, Carbohydrate 18.4, Fiber 2.4, Sugar 12.8, Protein 23.9

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