Grilled Aquanor Halibut
and Mango Salsa
(serves - 4)

Ingredients:

For the Grilled Halibut:
1½ lbs. Aquanor Halibut fillet or steaks, cut into 8 oz. portions
Extra virgin olive oil (EVOO)
Salt and freshly ground pepper to taste

For the Mango-Strawberry Salsa:
2 ripe mangoes, peeled, pitted and finely diced (about 3 cups)
1-pint fresh strawberries, diced medium
2 each red sweet bell peppers, diced medium
1 each medium vidalia onion (or other sweet onion), diced medium
3 roma tomatoes, seeded and diced
3 tablespoons fresh cilantro leaves, chopped
2 jalapeno peppers, seeded, ribs removed, and diced finely

Preparation: Preheat oven to 375°F.

For the Grilled Halibut:
1) Brush the Halibut with the olive oil and season with salt and pepper
2) Place Halibut in a pre-heated grill pan (or over a medium-hot charcoal grill)
3) Turn fish a quarter turn after 3-5 minutes. This will give the fish a desired diamond-shaped pattern on each side.
4) Cook till done according to thickness (about 10 minutes per inch).

For the Mango-Strawberry Salsa:
1) Place all ingredients in a non-reactive bowl. Toss thoroughly and cover. Keep chilled till use.

Presentation:

1) Place cooked halibut on a warmed serving platter. Garnish with the Mango Salsa and serve. Enjoy!

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