Halibut: Cooking Series A-Z with SSG Sadler- Part 11a

Grilled halibut is perfect for your next family meal.

September 29, 2013 - Author: B'Onko Sadler, Michigan State University Extension

If you enjoy a great fish dinner, have you ever considered halibut?  What do you know about this type of fish? Today Michigan State University Extension will explore halibut a little further and leave you with a great recipe to try, enjoy and share with others.

Halibut is from the flatfish family much like flounder. Halibuts are the largest of the flatfish family and can grow up to 700 pounds.  The belly, or underside, of a halibut is white while the upward half is a darker color.  Halibuts dwell near the bottom of the water and have been known to feed on a variety of other fish.  The meat of the halibut is dense in texture and very tasty.  

Halibuts are rich in vitamin A, potassium, magnesium, and phosphorus. They are also high in protein while low fat.

Today’s recipe focuses on grilled halibut with peach mango salsa. 

Grilled halibut with peach mango salsa
Servings: 4

24 ounces of halibut steaks (4 pieces)

Peach Mango Salsa

1/4 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon pepper

1 tablespoon lemon juice

1 teaspoon chili powder

2 peaches, cored (diced)

1 medium mango, (diced)

1 large tomato, (diced)

1 small red onion, (diced)


  1. Preheat the grill on high. Season each steak with your favorite seasoning. Place stakes on the grill for five minutes on each side or until they flake off with a fork
  2. In a bowl, combine all of the ingredients for the salsa and mix well.   
  3. Add the peach mango salsa to the top of the grilled halibut.   
  4. Enjoy your halibut steak with something light like couscous or quinoa and fresh steamed vegetables.

Tags: food & health, healthy youth, msu extension, nutrition

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