Prep time: 15 minutes

Cooking time: 4 minutes


  • Halibut fillet, skinless and boneless (8 ounces)
  • Extra virgin olive oil (4 teaspoons)
  • Black pepper (½ teaspoon)
  • Kosher salt (½ teaspoon)
  • Garlic, granulated (½ teaspoon)

Additional ingredients:

  • Papaya, peeled and cut ¼ inch (1 cup)
  • Avocado, peeled and cut ¼ inch (1 cup)
  • Lime juice (¼ cup)
  • Heirloom tomato, cut in half (½ cup)
  • Red onions, cut ¼ inch (½ cup)
  • Cilantro, chopped (½ cup)
  • Fresh ginger, peeled and grounded (½ teaspoon)
  • Black pepper (2 teaspoons)
  • Kosher salt (1 teaspoon)


In a small bowl combine papaya, avocado, lime juice, heirloom tomato, red onions, cilantro, ginger, black pepper and salt and mix well. Then, place in the refrigerator.

Preheat the skillet to a medium high heat. Have the halibut fillet on a plate, and rub the halibut with 2 teaspoons of olive oil and season with black pepper, salt and granulated garlic on both sides. Add olive oil to the skillet, then grill the halibut for 5 minutes, cover with lid while cooking. Flip to the other side and grill for 5 more minutes. Remove the halibut to a plate, top it with papaya salsa and enjoy.