- 2 ripe mango
- 1 cucumber- small, diced
- ½ bunch cilantro- chopped
- 1 red onion- small, diced
- 1 tablespoon chili flakes
- 2 limes, juiced
- Salt to taste
- 1 piece of Halibut, or similar white fish, per person
- Olive Oil
Remove rind of pineapple, slice pineapple into 3/4” rounds. Grill on hot grill or cast iron pan for 2 minutes each side, then dice into medium size cubes.
Peel mango, carefully slice the fruit off seed, dice into medium size cubes.
Peel and deseed cucumber, dice into medium size cubes.
Peel red onion, dice into small cubes, rinse with cool water.
Clean, remove stem, and chop cilantro.
Pull all items: pineapple, mango, cucumber, red onion, and cilantro into a bowl; add lime juice, salt and chili flakes; toss and let sit in bowl.
Heat your grill, or cast iron pan, place fish top side down.
Cook for 6-8 minutes for a medium piece of fish, adjust depending on thickness of fish.
Serve tropical salsa over grilled fish and garnish with arugula tossed in olive oil and lime juice.