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1
Finely dice the mango.
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2
Cut down the broad side of the mango, slightly off center, from the stem end to the tip end.
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3
The knife should scrape against the side of the pit.
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4
Repeat on the other side, cutting as close to the pit as possible.
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5
Cut the flesh from the sides of the pit, following the curve of the pit.
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6
Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it.
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7
Turn the mango half inside out, and slice the cubes away from the skin.
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8
Then cut the cubes into very small dice.
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9
Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice.
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10
Season with salt if desired.
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11
Cover the bowl, and allow to sit for an hour while you prepare your grill.
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12
Heat a medium-hot grill (or heat an indoor griddle or grill pan).
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13
Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl.
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14
Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness.
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15
The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
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16
Remove the fish to a plate or a platter.
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17
Serve with the salsa spooned partially over the fish and partially on the side.
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18
Alternately, spoon the salsa onto plates and set the fish on top.
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19
Garnish with lime wedges and serve.
