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. 

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