Grilled Halibut with Pickled Red Onion and Mango

Grilled Halibut with Pickled Red Onion and Mango

Serves 4

This light, fresh dish is loaded with sweet, tart, and spicy flavors. Pair with California Chardonnay or Syrah.



 1 cup (250ml) white wine vinegar

1/3 cup (65g) sugar

¼ cup (60ml) water

1 teaspoon (5ml)salt

1 medium red onion, peeled and thinly sliced

1 jalapeño, thinly sliced

3 tablespoons (45ml) extra virgin olive oil

2 tablespoons (30ml) minced cilantro leaves, divided

1 large garlic clove, peeled and minced

2 mangos, peeled, seeded, and cut into bite-size cubes

4 (6-ounce/170g) halibut fillets, each 1½ inches (3.75cm) thick, skin on

salt and freshly ground black pepper



1. Bring the vinegar, sugar, water, and salt to a boil in a medium saucepan. Remove from heat, stir in the onion and jalapeño, and let cool.

2. Pour into a bowl or glass jar. Cover and refrigerate for at least 2 hours before serving.

3. Mix the olive oil, 1 tablespoon (15ml) of the cilantro, and garlic in a small bowl.

4. In a medium bowl, toss the mango with the 1 remaining tablespoon (15ml) of cilantro and 2 tablespoons (30ml) of the liquid from the onions and jalapeno.

5. Preheat the grill to medium high.

6. Brush both sides of each fillet with the olive oil mixture.

7. Sprinkle both sides with salt and pepper.

8. Place the fillets on the grill, skin-side down. Cook for 6 minutes. Turn and cook for 3 minutes longer, or until the fish is cooked through.

9. To serve, place a fillet on each of 4 plates. Spoon the mango and pickles next to each fillet.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

1   2   3   4  »