Ingredients Jump to Instructions ↓

  1. 1 mango , peeled and cut into large slices for grilling

  2. 1/2 red onion, sliced in thick rings for grilling

  3. 1 jalapeno

  4. 1 avocado , sliced in half, pitted and peeled

  5. 2 limes, halved

  6. 1 tablespoon fresh mint leaves

  7. Olive oil

  8. Sea salt and freshly cracked black pepper

  9. 4 (6 to 8-ounce) white, skinless fish fillets

  10. 4 tablespoons jalapeno lime butter, see Cook's Note*

  11. 1 large lime, sliced into 8 rounds

Instructions Jump to Ingredients ↑

  1. Heat the grill to medium-high heat, about 350 degrees F.

  2. To make the salsa: Grill the mango, onion, avocado, jalapeno, and limes until char marks appear, about 5 minutes. Dice the grilled mango, onion , avocado and jalapeno and transfer to a medium bowl. Squeeze the lime into the mixture, adding mint , olive oil , salt, and pepper to taste. Refrigerate until ready to serve.

  3. To make the fish: Tear off 4 large sheets (about 16-inches long) of heavy-duty foil. Place one piece of fish in the center of each. Top each fillet with 1 tablespoon jalapeno lime butter and two lime slices. Fold up the ends of the foil and seal into packets.

  4. Grill the packets over medium heat until cooked through, about 5 minutes on each side.

  5. To serve: Remove the fish from packets and garnish with grilled mango avocado salsa.

  6. *Cook's Note: This is a compound butter made from butter mixed with grilled jalapenos and lime juice.

  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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