Served on Cauliflower Gazpacho.

2 boneless halibut filets
1/2 one ripe mango, cubed
1/2 red bell pepper, diced
1/2 ripe avocado, cubed
4 large garlic cloves, minced
juice of 1/2 lime
good olive oil
salt & pepper

Mix the salsa ingredients together, adding avocado last, and giving one final turn over gently to coat in lime juice and prevent browning. Salsa can be made up to one day in advance but I ate it immediately after making and it was great too.

Dress halibut in cayenne pepper, salt, and pepper. Grill on medium high heat, skin down. Do not flip over. Keep lid on while grilling. When steaks seem firmed up and seemingly flakey along the thinner parts and up to but not yet into the thickest part, it is finished. Remove from skin in one movement and serve atop cauliflower gazpacho, polenta, quinoa, or other grain, and top with the mango garlic salsa fresca.