Grilled White Fish with Grilled Mango Avocado Salsa

Recipe courtesy of Robyn Medlin Lindars
Show: Food(ography) Episode: BBQ & Grilling
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 1 mango, peeled and cut into large slices for grilling
  • 1/2 red onion, sliced in thick rings for grilling
  • 1 jalapeno
  • 1 avocado, sliced in half, pitted and peeled
  • 2 limes, halved
  • 1 tablespoon fresh mint leaves
  • Olive oil
  • Sea salt and freshly cracked black pepper
    • 4 (6 to 8-ounce) white, skinless fish fillets
    • 4 tablespoons jalapeno lime butter, see Cook's Note*
    • 1 large lime, sliced into 8 rounds
    recipe tools


    Heat the grill to medium-high heat, about 350 degrees F.

    To make the salsa: Grill the mango, onion, avocado, jalapeno, and limes until char marks appear, about 5 minutes. Dice the grilled mango, onion, avocado and jalapeno and transfer to a medium bowl. Squeeze the lime into the mixture, adding mint, olive oil, salt, and pepper to taste. Refrigerate until ready to serve.

    To make the fish: Tear off 4 large sheets (about 16-inches long) of heavy-duty foil. Place one piece of fish in the center of each. Top each fillet with 1 tablespoon jalapeno lime butter and two lime slices. Fold up the ends of the foil and seal into packets.

    Grill the packets over medium heat until cooked through, about 5 minutes on each side.

    To serve: Remove the fish from packets and garnish with grilled mango avocado salsa.

    *Cook's Note: This is a compound butter made from butter mixed with grilled jalapenos and lime juice.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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