This recipe combines the savory flavors of open-flame char with the sweet and spicy flavors of a mango and jalapeño salsa.
This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.
Photos were first published by Vindulge and used with permission.
Ingredients
- 1 1-pound Halibut Filet
- 2 tablespoons extra virgin olive oil
- 2 tablespoons SPG Rub
Mango Salsa
- 1 mango, chopped (about 1 cup), (Be sure it’s ripe. It should be slightly soft, but not squishy. A hard mango will not be as sweet and more difficult to prep.)
- ¼ cup diced red onion
- 1 tablespoon jalapeño, seeds and stems removed, finely diced, (about ½ of a large jalapeño)
- 1 lime zested
- 1 lime juiced, (Zest the lime before you cut and juice it)
- 1 tablespoon finely chopped cilantro
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse black pepper