Grilled Halibut with Mango Salsa, Cilantro and Mint
1 pink or red grapefruit
2 mangoes, peeled, pitted and diced
1 firm but ripe avocado, peeled, pitted and diced
1/2 red bell pepper, diced
1 jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon finely diced red onion
1 tablespoon green onion, sliced paper-thin
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
2/3 cup shelled raw unsalted pistachios, finely ground
4 6- to 7-ounce halibut fillets
2 tablespoons olive oil, divided
Cilantro sprigs, for garnish
4 lime wedges
Make the salsa: Using a sharp paring knife, cut the peel and all of the white pith from the grapefruit, then cut the segments away from the membranes. Cut each grapefruit segment into 3 pieces. Combine the grapefruit pieces, mangoes, avocado, bell pepper, jalapeño, cilantro, mint, red onion and green onion in a large bowl. Add the lime juice, vinegar, lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to combine.
Do-Ahead Tip: This salsa is best eaten immediately, but it can be covered and refrigerated for up to 4 hours before serving.
Prepare the halibut: Preheat the oven to 400°F. Place the pistachios in a shallow dish. Season the halibut on both sides with salt and pepper and brush with 1 tablespoon of the olive oil. Dredge the halibut in the pistachios to coat lightly on both sides, then shake off the excess.
Brush the remaining 1 tablespoon of oil over a ridged grill pan set over medium-high heat. Grill the halibut until it is brown and crisp and grill marks form on both sides but it is still raw in the center, about 3 minutes per side. Place the fish on a baking sheet and bake in the oven until it is just cooked through and flakes when pierced with a fork, about 5 minutes longer.
Place each halibut fillet in the center of 4 plates and spoon the mango salsa over the fish. Garnish with the cilantro sprigs and serve with lime wedges.
Zov’s Kitchen Note: A good substitute for halibut is sea bass.
*Recipe courtesy of Chef/Restaurateur Zov Karamardian.*