Halibut with Mango Salsa - Clean recipe version

I'm making this one tonight and it happens to be one of my favorite "clean" recipes.  (FYI - for those of you new to healthy eating - "clean" basically refers to whole foods - foods made without preservatives, additives, heavy creams sauces, etc.  It's food in it's most natural form). 

There is a Cuban restaurant in Walnut Creek, CA that makes an amazing Halibut dish with an avocado type of salsa on top.  Yummy Yummy Yummy - however the fish is lightly breaded, fried in oil (I believe) so it doesn't fall into my clean list.  I have modified this recipe - it's still amazing and cuts out a ton of calories.

Halibut with Mango Salsa

1-2 lbs of Halibut (I've had the most success finding this fish at Costco for 12.99 a pound it's not always the easiest to find and it's pricey) You can also purchase it at whole foods, Nugget, higher end grocers, but expect to pay more.  You can substitute a less expensive fish (Talapia or even Salmon) but Halibut is my favorite for this recipe.
1 Mango
1-2 Limes
2 Medium size red tomatoes
4 Sm - Medium Tomatillos
2-3 Green onion stems (approx. 2 tbsp. on diced green onion)
4-6 Drops of Tabasco (depending on how much heat you like if you don't like any heat in your salsa - you can skip this ingredient)

Dice up your mango (peeled), tomatoes, tomatillos, green onions (2 tbsp - not the entire stems), mix in a glass bowl, squeeze about 2 tbsp of lime juice on top and add Tabasco to taste.  Stir and chill in the fridge for 30 minutes to 2 hours.

Next:
Grill the Halibut on the BBQ, I do this by squeezing a little fresh lime juice on the fish, adding a bit of sea salt and a dash of pepper.  I wrap the halibut in aluminum foil (kind of making a pocket that the fish cooks in) 
Then placing the Halibut on the grill typically for 5-6 minutes depending on the size of the fish - you want it to be white and flaky, but not overcooked.

Remove the Halibut from the grill, serve with the Mango Salsa on top - it's colorful, healthy, low in calories, and fat, and easy to make.  Prep time takes about 30 minutes.

This dish goes well with a small green salad, and brown rice, or cous cous.