Grilled Halibut with Mango-Papaya Salad

Grilled marinated halibut is served with a spring- and summer-ready fresh mango and papaya mixed green salad in this easy recipe.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 961 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon honey
• 1 cup orange juice
• 1 teaspoon Italian seasoning
• 1 teaspoon chopped fresh dill
• 2 cups Italian-style salad dressing
• 1 teaspoon chopped garlic
• 4 (4 ounce) fillets halibut
• 3 tablespoons crumbled feta cheese
• kosher salt and freshly ground black pepper to taste
• 1 (8 ounce) package mixed salad greens
• 1 cup sliced baby bella mushrooms
• 1 medium mango - peeled, seeded and diced
• 1 medium papaya - peeled, seeded and cubed
• 3 slices cooked bacon, chopped
• 1 cup freshly squeezed orange juice
• 0.5 medium lemon, juiced
• 0.25 teaspoon red pepper flakes
• 0.5 cup extra-virgin olive oil
• 0.5 small red onion, chopped

Recipe Instructions

Step 1

Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.

Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.

Step 3

Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.

Step 4

Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.

Step 5

Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.