Thai-Style Halibut with Mango Relish

Thai-Style Halibut with Mango Relish
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .

The balanced use of “sweet” and “heat” is notable in Thai cuisine. That goes for this dish, too. The “heat” comes from the thai chile peppers and the “sweet” from mango. Together they offer not just that distinctive sweet–heat pairing, but also a beautiful and mouthwatering salsa-like relish for fish.

  • Prep time
    15 min
  • Cook time
    18 min
  • Servings
    4 Servings
  • Serving size
    1 fillet with rounded 1/3 cup relish
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 fillet with rounded 1/3 cup relish
  • Amount per serving Calories 230

  • Total Fat 7g
    • Saturated Fat 1g
  • Cholesterol 70mg
  • Sodium 430mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 11g
  • Protein 27g
  • Potassium 790mg
  • Phosphorus 350mg

Choices/Exchanges: 1/2 Fat, 3 1/2 Lean protein, 1 Fruit



  • grapeseed oil (divided)
    1 1/2 tbsp
  • green onion (scallion) (thinly sliced, green and white parts divided)
    3 whole
  • Thai chile pepper or 1/2 small jalapeño pepper (minced)
  • mango (firm and ripe, peeled, pitted, and cut into 1/2-inch cubes (2 cups))
    1 large
  • soy sauce (naturally brewed, reduced-sodium)
    1 tsp
  • Juice of 1/2 lime
    1 tbsp
  • halibut (5-ounces each, patted dry)
    4 whole
  • sea salt
    1/2 tsp
  • black pepper (freshly ground)
    1/4 tsp
  • fresh cilantro or basil (chopped fresh)
    1 tbsp


  1. Heat 1/2 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the white part of the scallions and the chile pepper and sauté until the scallions begin to caramelize, about 3 1/2 minutes. Add the mango and soy sauce and cook, while stirring, until the mango is softened, about 7 minutes. Stir in the lime juice and green part of the scallions, transfer to a bowl, and set aside.

  2. Season the fish with the salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fillets and sauté until cooked through and lightly browned, about 3 minutes per side. (Note: Prepare in batches, if necessary.)

  3. Top the fillets with the mango relish, sprinkle with the cilantro, and serve.