Combine strawberries, orange, shallot, chile pepper, basil, lime zest, and 1 tablespoon lime juice in a medium bowl. Cover and chill at least 30 minutes.
This amazing strawberry salsa adds bright, fresh flavors to halibut, a lean white fish with a mild and slightly sweet flavor.
Servings and Ingredients
|1 c. fresh strawberries, hulled and chopped|
|1 medium orange, peeled, sectioned, and cut into chunks|
|½ shallot, finely chopped|
|½ serrano chile pepper, sliced|
|2 tbsp. fresh lime juice, divided|
|4 (4-oz.) Hy-Vee fresh halibut fillets|
|1 tbsp. Gustare Vita olive oil|
|½ tsp. Hy-Vee salt|
|1 tsp. freshly ground black peppercorns|
|Lime wedges, for serving|
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Paper towels
- Meat thermometer
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Preheat a charcoal or gas grill with oiled grill rack for direct cooking over medium heat.
Rinse fish; pat dry with paper towels. Combine remaining 2 tablespoons lime juice and oil; drizzle over fish. Sprinkle with salt and black pepper.
Grill fish for 4 to 6 minutes or until fish flakes when tested with a fork (145 degrees). Serve fish topped with salsa. Serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 55mg
- Sodium: 370mg
- Total Carbohydrates: 11g
- Protein: 22g