Grilled Halibut with Strawberry-Mango Salsa
Hey everyone, I thought it would be cool to post some recipes I had found online. I’m going to *try* to do some of these beforehand, but I’m sure there’ll be times I won't. I'm going to call this Finicky Friday. :)
LOL, yes, yes, there was indeed a trend for July. What can I say, I love strawberries! Next month I'm focusing on watermelon. I think. Maybe, lol. Watermelon and summer kind of goes hand-in-hand, don't you think?
Prep Time: 15 minutes
Cook Time: 7 to 10 minutes
~Looking for a dish that's light and summery yet filling? Here's a recipe that captures all the flavors of summer and will leave you feeling satisfied.
1 package (16 ounces) Driscoll's Strawberries
1 ripe mango, peeled, pitted and cut into 1/2-inch chunks
1 ripe avocado, pitted and cut into 1/2-inch chunks
1 jalapeño, seeded and minced
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1/2 teaspoon coarse sea salt, divided
4 skin-on halibut fillets (4 to 6 ounces each)
1 tablespoon extra virgin olive oil
1/4 teaspoon ground black pepper
1 lime, cut into 4 wedges
Pinch of salt
Hull strawberries and cut into 3/4-inch cubes. Place in a large bowl. Add mango, avocado, jalapeño, lime juice, cilantro, and 1/4 teaspoon salt.
Stir gently to combine. Set aside.
Preheat grill to medium-high. Brush halibut fillets with oil and season with remaining 1/4 teaspoon salt and pepper. Grill fillets, skin side up and covered, 4 to 5 minutes, turn over gently and continue to cook 3 to 5 minutes or until fish is opaque throughout.
Serve with squeeze of fresh lime juice and salsa.
Total Fat: 13.72g
Saturated Fat: 1.93g
Total carbohydrates: 2.42g
Dietary Fiber: 5.51g
Recipe by: Driscolls.com