This recipe is inspired by a meal I enjoyed at the Cliffside Restaurant in St George. I knew I had to recreate it! This is an Air Fryer Halibut with Fresh Mango Salsa and it is to die for delicious! The fish cooks up so quick and easily in the air fryer, the mango salsa is fresh and flavorful, and it’s all served over a bed of coconut rice! There is a flavor element in ever layer and you are going to love it! Make it with me!
Air Fryer Halibut
One of the EASIEST things to cook up in the air fryer is fish! I know right!?
During the hot summer months, I look for any excuse to not turn on my oven and my air fryer has been saving me lately!
White fish cooks up beautifully in the air fryer and typically takes around 6-12 minutes depending on thickness and if it is thawed or frozen.
For this recipe, I used 2 halibut fillets. You could also make this with tilapia or cod and follow the same cooking times!
Homemade Mango Salsa
This homemade Mango Salsa is really what ties the whole dish together! It is made with fresh ingredients and served chilled for an absolute blast of flavor!
I make mine using fresh mangos, white peaches, jalapeño, green onions, lime juice and zest, and salt!
Simply dice everything up, mix it together, and store in the fridge until you are ready to serve!
Boom baby! It’s so good on this Air Fried Halibut, but you can also enjoy it with tortilla chips! I also have a blender salsa that is super easy to make you should try!
Instant Pot Coconut Rice
This dish has many elements but they all take under 10 minutes to make! You don’t have to make the homemade Instant Pot coconut rice, but I recommend it!
I feel it really elevates the dish and adds another flavor profile.
Making the coconut rice is simple! Jasmine rice, canned coconut milk, water, and coconut extract are all you need!
10 minutes on manual… boom. Done. It pairs so well with the Air Fryer Halibut with Fresh Mango Salsa!
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Air Fryer Halibut with Fresh Mango Salsa
Air Fryer Halibut with Fresh Mango Salsa is the best, flavorful meal! Served over a bed of coconut rice... yum!
Ingredients
- 12 ounces (340 g) Halibut filets , or other white fish (2 filets-6 ounces each)
- Olive Oil spray
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt & fresh cracked black pepper
Mango Peach Salsa
- 1 medium mango, peeled and cubed
- 1 medium peach, white or orange, cubed
- 1 Jalapeño, seeded and diced
- 2 green onion stalks, diced
- 1/4 cup fresh cilantro (2 tablespoons dried)
- 1 lime, zested and juiced
- 1 teaspoon salt
Coconut Rice
- 1 cup white jasmine rice
- 1 can coconut milk, shaken first
- 1/3 cup water or broth
- 1 teaspoon coconut extract
Instructions
For the Air Fryer Halibut
- Pre-heat Air Fryer to 380°F for 3 minutes.
- Rinse and pat dry the fish filets. Spray or coat with olive oil spray and season with garlic powder, onion power, salt and pepper. Repeat for both sides
- Spray enough olive oil spray on the base of the air fryer basket to make sure fish does not stick.Lay the fish on the air fryer basket.
- Air Fry at 380°F for about 6-12 minutes, or until fish can be flaked with a fork. Timing will depend on how thickness of the filets, how cold the filets are, & individual preference. (Frozen fillets will take closer to 12 minutes).
- Remove from Air Fryer and serve with coconut rice. Top with homemade Mango Salsa and enjoy!
For the Mango Salsa
- Start by dicing the mango, peach, jalapeño, and green onion. Add to a small bowl.
- Add the cilantro, lime zest, lime juice, and salt to the bowl and toss to mix.
- Store in the fridge until ready to serve.
For the Coconut Rice
- Add the rice, shaken coconut milk, water or broth, and coconut extract to the inner liner of the Instant Pot.
- Lock the lid, set the valve to seal, and manually set the timer to 10 minutes. Pot will display "ON" while it comes to pressure, then count down from 10.
- When the timer sounds, quick release the pressure by turning the valve from sealing to venting.
- Remove lid and fluff with fork. Enjoy!
Notes
*For the mango salsa, you can use a red or white onion instead of green if preferred.
*Shaking the can of coconut milk before adding it to the rice allows the coconut milk to be well incorporated and not clumpy.
