Halibut with Mango

Image by Deb Garlick
This refreshing low-cal fish recipe packs a sweet-tart punch thanks to tropical mango, zesty ginger, fresh lime and hot peppers. The halibut is wrapped in foil and steamed — a technique that renders the fish incredibly moist and succulent.
This company-worthy dish is simple enough to whip up on a busy weeknight.
16 ounces halibut, cod or other white fish
Kosher salt
Black pepper
1 clove garlic, finely chopped
1 jalapeño chili,* seeded and finely chopped
1” chunk fresh ginger, peeled and finely chopped
1/2 cup fresh cilantro, roughly chopped
Juice of 2 limes
2 Tbsp soy sauce
2 Tbsp fish sauce
Pinch Kosher salt
1 ripe mango, peeled and diced
*Some peppers are hot, others are as tame as green peppers – you may need to adjust the level of heat.
You’ll need a pie plate or shallow ovenproof dish and a generous portion of aluminum foil to enclose the fish.
Preheat the oven to 400°F.
Sauce
Season the fish liberally with salt and pepper and bring to room temperature.
In a food processor or blender, combine all but the mango and process until well combined. Add the mango and continue to process until well combined but with some texture, about 2 – 3 short pulses.
Alternatively, use a mortar and pestle to pound the garlic, chili
, ginger and a pinch of salt to a smooth paste. Transfer to a small bowl and add the remaining ingredients. (You’ll need to finely chop the cilantro.)
Spoon about 1/4 cup of the sauce on the foil, place the fish on the sauce and cover with 1/4 cup more sauce. Seal the foil tightly and transfer to a pie plate or ovenproof dish.
Bake in a preheated oven for about 15 minutes, removing the fish after about 8 minutes to check for doneness. (The thinner the fish, the faster it cooks.)
Serve immediately, with additional (unbaked) sauce.