Grilled Halibut with Mango-Papaya Salad

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.

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
45 mins
Total Time:
1 hr 15 mins
4 servings



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.

  5. Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

Cook's Notes:

This can be grilled with an indoor grill as well.

Use halibut fillets that are 1- to 1 1/2-inch thick.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

961 Calories
70g Fat
57g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 961
% Daily Value *
Total Fat 70g 90%
Saturated Fat 12g 60%
Cholesterol 52mg 17%
Sodium 2312mg 101%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 16%
Total Sugars 45g
Protein 31g
Vitamin C 121mg 606%
Calcium 176mg 14%
Iron 4mg 19%
Potassium 1392mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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