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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.
Preheat grill to medium-high heat.
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.
Brush fillets with olive oil and season with pepper and remaining 1/4 teaspoon of salt.
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.
1 Punnet Driscoll's Strawberries, hulled and cut into 3/4-inch cubes
2 Tablespoons lime juice
1 Tablespoon fresh cilantro, minced
1/2 Teaspoon coarse sea salt, divided
1 Tablespoon extra virgin olive oil
1/4 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