Mother Earth Living

Mix It Up With Mixed Salad Recipes: Grilled Halibut Salad with Mango and Mint

Herbs and greens make nutritious summer meals.
By Debbie Whittaker
May/June 1998
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Halibut is versatile, and can be paired with different flavors for a unique effect.
Photo by Mellowfood/Courtesy of Flickr/

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Grilled Halibut Salad with Mango and Mint

Serves 4

The nutritional value of mint, which is high in vitamin C and beta-carotene, is largely ignored, although its taste makes it a staple of many a recipe. In Thai and Mexican dishes, it cuts the heat of peppers; it also adds a soothing flavor to beans and rice and a pleasing tang to steamed or grilled vegetables. This recipe includes jicama (pronounced HEE-ka-ma), which is combined with mango and mint to make a salsa.

• 2 very ripe mangoes, peeled and cut into bite-sized pieces
• 1/3 cup whole fresh mint leaves, loosely packed
• 1 small jicama, peeled and cut into matchsticks
• 1 serano or jalapeño pepper
• 4 halibut steaks
• Toasted sesame oil
• 8 cups mixed greens (including 1 small bunch lemon sorrel) washed, patted dry, and torn into bite-sized pieces
• 3 tablespoons cold-pressed olive oil
• Salt and freshly ground pepper to taste
• 1/3 cup heartsease (Johnny-jump-ups) washed and patted dry

1. Heat the grill and brush it with oil. Combine the mango, mint and jicama in a small bowl. Grill the pepper for about 3 minutes, or until blackened, turning as it chars; put it in a paper bag for 5 minutes to sweat off its skin, then remove the seeds and stem (wear rubber gloves to do this, or risk rubbing your eyes with pepper-stained hands and causing at least a burning sensation). Chop the pepper into medium-sized pieces and lightly mix the chopped pepper with the mango.

2. Brush the fish with the sesame oil on both sides and grill for about 5 minutes per side for every inch of thickness. While waiting for the fish to cook, toss the greens with the olive oil, then distribute onto four plates. Sprinkle the mango, mint, and jicama salsa on top of the greens.

3. When the fish is ready, remove it from the grill. While the fish is still hot, carefully remove the bones and skin with a fork and knife. Separate the fish meat into bite-sized pieces and drop them onto the salad; sprinkle with the salt and pepper. Garnish with the heartsease and serve with Raspberry Vinegar on the side.

Raspberry Vinegar

• 1/4 cup seasoned rice wine vinegar
• 1 tablespoon raspberry jam

1. This is simple: Whisk together the rice wine vinegar and raspberry jam. Serve on the side.

Debbie Whittaker demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.

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