Here’s a warm-weather favorite that’s quick, colorful and full of nutrients. I sometimes serve the fish wrapped in lettuce instead of tortillas. The mango salsa is great served alongside.
—KRISTIN KOSSAK BOZEMAN, MT
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
1 medium mango, peeled and cubed
1/2 cup cubed avocado
1/4 cup chopped red onion
2 tablespoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
3 teaspoons olive oil, divided
1 teaspoon lemon juice
1 teaspoon honey
1 pound halibut steaks (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 Bibb lettuce leaves
4 flour tortillas (6 inches), warmed
4 teaspoons sweet Thai chili sauce
1. In a small bowl, combine mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
3. Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.