"This halibut would be delicious at a tailgate. Prep the relish at home and pack it in the cooler for transport along with the fillets. Grill the halibut over medium heat for about 3 minutes on each side, until cooked through."
1 1/2 tablespoons grapeseed or peanut oil, divided
3 scallions, thinly sliced, green and white parts divided
1 Thai chile pepper or 1/2 small jalapeno, minced
1 large ripe, firm mango, peeled, pitted, and cut into ½-inch cubes (2 cups)
1 teaspoon naturally brewed, reduced-sodium soy sauce
Juice of 1/2 lime (1 tablespoon)
4 5-ounce halibut or barramundi fillets, patted dry
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro or basil
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 3½ 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.
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.)
TOP the fillets with the mango relish, sprinkle with the cilantro, and serve!