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Halibut with Kiwi Salsa Recipe
Halibut with Kiwi Salsa Recipe photo by Taste of Home

Halibut with Kiwi Salsa Recipe

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Angling for a healthy way to prepare seafood, our Test Kitchen came up with a recipe for halibut with a tropical twist. Grilled to tender perfection, the fillets stay moist with a light coating of lemon and oil. They're topped with a fruity salsa of emerald kiwifruit, golden mango and red peppers for an eye-catching presentation.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 medium mangoes, peeled and cubed (about 1-1/3 cups)
  • 4 kiwifruit, peeled and cubed (about 1 cup)
  • 1/2 cup diced sweet red pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon lime juice
  • 2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
  • 1 teaspoon honey
  • 1/2 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 4 halibut fillets (4 ounces each)
  • 1/4 teaspoon chili powder

Nutritional Facts

1 fillet with 1/2 cup salsa equals 353 calories, 7 g fat (1 g saturated fat), 36 mg cholesterol, 367 mg sodium, 49 g carbohydrate, 8 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1 fruit 1 fat.


  1. In a large bowl, combine the mangoes, kiwi, red pepper, onion, jalapeno, 1 tablespoon lemon juice, lime juice, mint, honey and 1/4 teaspoon salt. Cover and refrigerate until serving.
  2. In a small bowl, combine oil and remaining lemon juice; drizzle over both sides of fish. Sprinkle with chili powder and remaining salt.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Halibut with Kiwi Salsa in Light & Tasty April/May 2003, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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