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Grilled Halibut with Papaya Salsa

A tasty and fresh fish dish 
Prep Time35 mins
Cook Time7 mins
Total Time42 mins
Course: Main
Cuisine: American
Keyword: fish, grilled fish, halibut, papaya, seafood, tropical
Servings: 2 servings
Calories: 475kcal
Author: Kevin Is Cooking


  • 1 lb halibut fillet
  • 1 lime
  • cayenne pepper
  • salt and freshly ground pepper to taste
  • Salsa:
  • 2 papayas seeded and cubed
  • 1/2 cup coarsely chopped cilantro
  • 1/2 red onion chopped
  • red and green bell peppers chopped small dice
  • 1 tbsp cider vinegar
  • 1 lime juiced
  • 1 clove chopped garlic
  • 1 tbsp vegetable oil
  • 3 tbsp chopped jalapeƱo rings
  • salt and freshly ground black pepper


  • Seed the papaya, and make slices vertically and horizontally in the flesh without going through the peel. Scoop out the papaya and place in a medium bowl.
  • Add the remaining ingredients and let sit in the refrigerator for at least half an hour to marinate.
  • In the meantime you can start the rice and clean the fish.
  • Put the grill on at high heat for at least 5 minutes.
  • Grate the zest of the lime and set aside. Rinse the halibut and pat dry. On a platter squeeze the juice of the lime over the fish. Sprinkle the lime zest, cayenne pepper and salt and pepper on top.
  • Place the fish on a aluminum foil with enough to fold over and seal into a pouch to cook. Place on the grill for 7 minutes on medium heat.
  • Remove the fish packet from the grill when the fish appears flaky when pressed.
  • Top the halibut with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.


Calories: 475kcal | Carbohydrates: 52g | Protein: 45g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 334mg | Potassium: 1976mg | Fiber: 10g | Sugar: 32g | Vitamin A: 7325IU | Vitamin C: 386.8mg | Calcium: 113mg | Iron: 2mg