SERVES 4

Ingredients

• 2 cups plum tomatoes – seeded and diced
• 1 ½ cups mangos – peeled and diced
• ½ cups red onion – diced
• ½ cups cilantro – chopped
• 2 Tblsp limejuice
• 1 Tblsp cider vinegar
• 1 tsp sugar
• 1 tsp kosher salt – divided
• 1 tsp black pepper – divided
• 2 cloves garlic – minced
• 4 – 6 oz. Halibut filets
• 1 Tblsp olive oil

Preparation

Heat grill to med-high.  Combine first 7 ingredients. Stir in 12 TSP salt, ½ TSP pepper and the garlic.  Set aside
Rub Halibut with olive oil and sprinkle with remaining salt and pepper.

Place fish on the grill and grill for about 3 minutes per side – or until fish flakes easily when testes with a fork.  Time will vary depending on the thickness of the fish.
Serve the fish with the mango salsa pile don top.

NOTES:  Put canned low sodium black beans spiced with a little cumin on a plate as a “bed” and place the halibut on top of that with the mango salsa on the fish.  Also really good with wild rice!