Paleo Grilled Halibut with Mango Sauce and Thai Pesto

Happy Friday everyone! This has been a WILD week. If you don’t follow me on social media, I have to share some absolutely amazing news with you. On Wednesday I was nominated for a James Beard Award. A freaking James Beard Award????!!!!

It is for my book Pure Delicious and I am up for the honor along with two other amazing women in the Health section. (I will share more about the whole thing crazy story tomorrow on Saturday Stuff!) But wow. Really nuts.

In other news, today marks my 19th day of Whole30 and with just 11 days left, I have lots of wonderful recipes left to share with you. Starting with this dish. With the sun finally peeking out of the clouds around here, Spring feels imminent and this fresh, bright dish is perfect.

Halibut is really mild in flavor, but this Mango Sauce and the Thai Pesto are SO flavorful (and really colorful!) They bring these filets of grilled fish to the most delicious level. The naturally sweet mango sauce and the thai basil and cilantro are such a great combination- and it does feel like Spring!

Paleo Grilled Halibut with Mango Sauce and Thai Basil

Author: Heather Christo

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 4

Ingredients

Mango Sauce:
2 tablespoons olive oil
½ large yellow onion, diced
1 mango, peeled, pitted and diced
¼ cup orange juice
kosher salt
Thai Pesto:
2 cloves garlic
1 serrano chile, roughly chopped
1 cup packed thai basil
1 cup packed cilantro
¼ cup rice vinegar
¼ cup olive oil
Halibut:
4 six-ounce pieces of halibut
2 tablespoons olive oil
1 lime, zest and juice
kosher salt

Instructions

Preheat the grill to medium heat.
On a large sheet of foil add the pieces of halibut, skin side down. Season the fish with the lime juice and zest along with kosher salt and pepper. Set aside.
For the Mango Sauce: Add the olive oil to a medium saucepan over medium heat. Add the onions and sauté them in the oil until tender, 5-7 minutes. Add the mango and stir well, cooking for another 2-3 minutes.
Add the cooked onions and mango to the jar of a blender and add the orange juice. Puree the sauce until very smooth. Season to taste with kosher salt.
For the Thai Pesto combine all of the ingredients in the jar of a blender and puree until smooth. Season to taste with kosher salt and sets aside.
The grill should be preheated to medium heat. Place the fish on the piece of foil onto the grill. Cook 3 -5 minutes on each side, depending on the thickness of the fish. You want it to be just cooked through.
Transfer the fish to a plate or platter and serve with the mango sauce and the Thai pesto. I garnished with some small diced mango and fresno chili slices.