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Grilled Halibut with Mango-Serrano Pico de Gallo

Serves 4
Time 2 hr 25 min
Substitute any mild flavored fish such as mahi-mahi or Tilapia for the halibut, if you like.
Ingredients
  • 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
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Exclusively for Prime members in select ZIP codes.

Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.