Grilling in the summer is the norm at my house. Lately, I have really been trying to get my kids to eat more fish. This Halibut with Mango and Goat Cheese recipe is one of my newest favorite creations that they really liked (can you say no leftovers?). The combination of maple syrup and Dijon mustard flavors the fish to perfection, and it goes great with the sweet and savory mango topping made with fresh mangos, parsley, lime juice and goat cheese. This makes a great weekend night family dinner or weekend idea for entertaining with friends. Serve with a tossed salad and grilled asparagus or grilled okra for a healthy summery meal in under 35 minutes.
Halibut with Mango and Goat Cheese
1 cup chopped fresh mango
2 tablespoons chopped green onions
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lime juice
1/2 cup maple syrup
2 tablespoons Dijon mustard
4 (4-ounce) halibut fillets
1/4 cup crumbled goat cheese (1 ounce)
1. In a small bowl combine mango, green onions, parsley and lime juice. Cover and refrigerate until ready to serve.
2. In a small saucepan over medium heat combine maple syrup and mustard; bring to boiling. Reduce heat to low; simmer 5 minutes. Remove from heat and let cool.
3. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Season filets with salt to taste. Brush with syrup mixture. Place fillets on grill. Grill, covered, 5 minutes per side or until fish flakes easily with a fork.
4. Just before serving, stir goat cheese into mango mixture. Spoon over fillets, and serve.