Quick Grilled Fish with Strawberry-Mango Salsa
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Grilled fish with strawberry-mango salsa

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.

  • Method

    1. Preparation

      Preheat grill to medium-high heat.

    2. 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.

    3. Seasoning

      Brush fillets with olive oil and season with pepper and remaining 1/4 teaspoon of salt.

    4. 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.

  • Ingredients

    1 punnet Driscoll's Strawberries, hulled and cut into 3/4-inch cubes
    2 tablespoons lime juice
    1 tablespoon fresh cilantro, minced
    ½ teaspoon coarse sea salt, divided
    1 tablespoon extra virgin olive oil
    ¼ teaspoon ground 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

    • Serves 4
    • Dinner
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