1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped basil
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt and freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving
Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. 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. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
Toss the mango in a bowl with the chiles, basil, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for 4 to 5 minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
You can make the mango salsa several hours ahead and keep in the refrigerator.