Grilled Halibut with Mango Salsa

Note from Marie: When I was growing up, our family loved to eat fresh grilled fish with mango salsa. My dad would grill the fish -- usually salmon, halibut, or tilapia -- and I would make the mango salsa. If the weather was nice, we would sit outside at our large wood dining table on the front porch. I'll never forget one Easter when we had this dish and ate it outside. My grandmother was there and so was my sister-in-law's family. Just as people were finishing their meals, my brothers and I snuck inside at gathered up some homemade confetti eggs. Then we were back outside again in an all out war. Confetti was everywhere. And everyone was laughing. It was a perfect afternoon: To me, little is better than good food and a great time with people you love.

Serves 4.

Ingredients:

2 large halibut steaks, about 1 pound total weight

Kosher salt and freshly ground pepper for seasoning

For Salsa:

2 mangos, peeled, seeded, and diced

1/4 cup red onion, diced

1-2 jalapenos (depending on desired heat), diced

1/2 red bell pepper, diced

Juice of 1 lime

1/4 cup chopped cilantro

Kosher salt to taste

Instructions:

In medium-sized bowl, combine all ingredients for salsa. Set aside for flavors to infuse.

Prepare charcoal or gas grill (or grill pan). Oil the grill rack (or grill pan). Season both sides of the fish with salt and pepper. Using tongs, place the fish on the grill. Cook for 5-7 minutes per side, until the fish is opaque at its thickest part. Remove fish from grill. Remove skin from fish and slice each steak in half. Serve fish immediately with salsa spooned over top.