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Grilled Fish with Strawberry-mango Salsa
Serves4
Cooking time
30m
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.
Ingredients
1 punnetDriscoll's Strawberries, hulled and cut into 3/4-inch cubes
2 Tbsplime juice
1 Tbspfresh cilantro, minced
1/2 tspcoarse sea salt, divided
1 Tbspextra virgin olive oil
1/4 tspground black pepper
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
1 lime, cut into 4 wedges
pinch of salt
4 halibut fillets (4 to 6 ounces each), skin on
Method
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Preparation
Preheat grill to medium-high heat.
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Salsa
To make the strawberry-mango salsa, combine strawberries, mango, avocado, jalapeño, lime juice, cilantro and 1/4 teaspoon salt in a large bowl and stir. Set aside.
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Seasoning
Brush fillets with olive oil and season with pepper and remaining 1/4 teaspoon of salt.
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Grilling
Grill fillets for 4-5 minutes, skin side up with grill lid closed. Then turn fillets over gently, and grill for an additional 3-5 minute or until fillets are cooked through. Place fillets on serving plates, then garnish fillets with fresh lime juice. Stir the strawberry-mango salsa gently and garnish fillets with the salsa.
