Grilled Halibut with Mango-Serrano Pico de Gallo
- Halibut
- 4 (6.0-ounce) halibut fillets
- 12 ounces strong ginger ale
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped ginger
- 1/4 cup vegetable oil
- Mango-Serrano Pico
- 1 large red bell pepper, chopped
- 1 mango, chopped
- 3 green onions, thinly sliced
- 3 tablespoons lime juice
- 1 serrano pepper
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the halibut, pour ginger ale into a wide, shallow dish and set aside for 1 hour to go flat.
Stir in cilantro and ginger to make a marinade, then add halibut fillets and turn to coat all over.
Cover dish with plastic wrap and refrigerate for 2 hours.
Meanwhile, for the mango-serrano pico de gallo, put red bell peppers, mango, green onions, lime juice, Serrano peppers, and salt and pepper into a medium bowl and toss to combine.
Cover with plastic wrap and refrigerate until ready to use.
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
Lightly brush fillets with a bit of the oil, then arrange on the hot grill.
Cook about 7 inches over gray flaming coals, flipping once, until cooked through, 3 to 5 minutes per side, rotating each fillet a quarter turn after 1 1/2 minutes on each side to create attractive grill marks, if you like.
Serve fillets topped with mango-serrano pico.
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- Halibut
- 4 (6.0-ounce) halibut fillets
- 12 ounces strong ginger ale
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped ginger
- 1/4 cup vegetable oil
- Mango-Serrano Pico
- 1 large red bell pepper, chopped
- 1 mango, chopped
- 3 green onions, thinly sliced
- 3 tablespoons lime juice
- 1 serrano pepper
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper