For the pico:
Chop up the mango, purple onion, red pepper, and jalapeno finely. Add to a bowl and juice the limes on top. Sprinkle the sea salt and add the fresh cilantro. Store in the fridge.
For the fish: PAN SEAR VERSION-
For the fish: GRILL VERSION
Melt the ghee, add the ghee and spices to a bowl and brush over the fish. Heat up the grill to 350. Add the fish directly on to the grill racks. Cook for 5 minutes, then flip and cook for an additional 5 minutes or until the fish reaches 145 degrees F. Remove from the grill.
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Easy and versatile halibut recipe.
Serving: 1taco | Calories: 192kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 422mg | Potassium: 149mg | Fiber: 2g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg