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Grilled Gingered Pacific Halibut with Mango-Chili Salsa

Yield: Serves 4
Total Time: 2 hrs 20 min
Prep: 10 min
Cook: 10 min
Additional: 2 hrs
Ingredients
12 ounces strong ginger ale, such as Reeds Extra Ginger Brew (for less ginger heat, use a standard ginger ale such as Canada Dry)
2 tablespoons fresh ginger, minced
2 tablespoons cilantro, minced
1/4 cup Vital Choice organic extra virgin olive oil
1 1/2 cups mango, small dice
1 1/2 cups red bell pepper, small dice
1/2 cup red onion, small dice (or thinly sliced scallion tops)
4 teaspoons Serrano and/or ancho chili peppers, seeded and minced
3 tablespoons fresh lime juice
1/8 teaspoon sea salt
1/4 teaspoon organic black pepper
Preparation
1.  Let ginger ale to go flat in a bowl for about an hour.
2.  Marinate fillets with ginger ale, ginger and cilantro. Refrigerate for 2 hours.
3.  Make salsa: Combine mango, bell pepper, red onion, peppers, lime juice, salt and pepper in a medium covered bowl. Mix well and refrigerate.
4.  Prepare and heat grill, grate off. Oil fillets and grate lightly with oil to prevent sticking.
5.  Grill fish over hot coals for 3 to 5 minutes per side, until cooked through. Top fillets with salsa and serve.
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