Go Back
+ servings
close up of grilled halibut with mango salsa

Grilled Halibut Recipe with Mango Salsa

This Grilled Halibut Recipe combines the savory flavors of open flame char with the sweet and spicy flavors of a mango and jalapeño salsa.
Course Entree
Cuisine American, seafood
Keyword Grilled Halibut, Grilled Halibut Recipe, Mango Salsa
Prep Time 15 minutes
Cook Time 12 minutes
Servings 2 servings
Calories 209kcal
Cost $30.00


  • Fish or Wide Spatula


  • 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
  • teaspoon coarse black pepper


Mango Salsa

  • In a large bowl, combine all ingredients and stir. You can make this a day in advance of the halibut.

How to Grill Halibut

  • Preheat the grill for direct grilling with the temperature of the grill over direct heat at 500 – 550 degrees Fahrenheit.
  • Cut the filets into your desired size. If you try to grill the entire filet at once and then slice into individual steaks, it may fall apart. So trim the filet into individual cuts BEFORE you season and grill.
  • Season the halibut. This means a generous amount of extra virgin olive oil all over the fish and then season with the SPG rub (or your favorite seasoning).
  • Grill. Place the halibut over direct heat on the well-oiled grill, skin facing up, and grill for 5 minutes. The halibut is ready to flip when you can easily move the halibut, because the initial sear is done. It should not stick. Depending on grill temperature it can take 4 – 8 minutes, but on average 5 minutes.
  • Flip the halibut skin side down, over direct heat, and grill for additional 5-6 minutes, depending on the thickness of the halibut. The skin can absorb the heat, even if it scorches. Remove the halibut when the internal temperature reads 135 degrees Fahrenheit, using a good instant read thermometer.
  • Spoon the salsa over the halibut and enjoy with your favorite sides.


Notes About A Clean Grill: Be sure the grill grates are CLEAN and OILED. After any cook it’s good practice to clean off the grill grates and remove creosote or old fat and residue, but for fish, it’s doubly important. Without a clean and well-oiled grill, you can easily cause the fish to stick to the grill and then it falls apart.


Calories: 209kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 295mg | Potassium: 255mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1321IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 2mg