GRILLED HALIBUT WITH MANGO-PAPAYA SALAD

Grilled Halibut with Mango-Papaya Salad image

This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.

Provided by Ms.Chae916

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h15m

Yield 4

Number Of Ingredients 20

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Ingredients

4 (4 ounce) fillets halibut
kosher salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
1 cup orange juice
½ medium lemon, juiced
2 tablespoons honey
1 teaspoon Italian seasoning
1 teaspoon chopped garlic
¼ teaspoon red pepper flakes
1 teaspoon chopped fresh dill
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
½ small red onion, chopped
3 slices cooked bacon, chopped
3 tablespoons crumbled feta cheese
2 cups Italian-style salad dressing
1 cup freshly squeezed orange juice
1 tablespoon honey

Steps:

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.
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.
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.
Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

Nutrition Facts : Calories 960.8 calories, Carbohydrate 56.9 g, Cholesterol 52 mg, Fat 69.9 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 12 g, Sodium 2311.5 mg, Sugar 44.7 g