Recipe courtesy of Robyn Lindars

Grilled White Fish with Grilled Mango Avocado Salsa

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Heat the grill to medium-high heat, about 350 degrees F.
  2. 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. 
  3. 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. 
  4. Grill the packets over medium heat until cooked through, about 5 minutes on each side. 
  5. 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.