Thai-Style Halibut with Mango Relish
Food and Drink

Copyright © 2016 American Diabetes Association. From The All-Natural Diabetes Cookbook, 2nd edition, by Jackie Newgent, RDN, CDN. Reprinted with permission from The American Diabetes Association. Order online at

Thai-Style Halibut with Mango Relish

"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."

Beth Anthony
Serves: 4 (1 fillet with 1/3 rounded cup relish)


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!