The summery flavour of strawberries and basil lend a refreshing tang to tender halibut. This salsa is also good with salmon or red snapper.
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Ingredients
- Strawberry Basil Salsa
- 11⁄2 cups chopped fresh strawberries (about 8 oz/250 g) 375 mL
- 1⁄2 cup drained canned mandarin orange segments in juice, chopped (see tip) 125 mL
- 1 tbsp finely chopped red onion 15 mL
- 1 tbsp shredded fresh basil 15 mL
- 1 to 2 tbsp freshly squeezed lime juice 15 to 30 mL
- 1⁄8 tsp salt 0.5 mL
- 1⁄8 tsp freshly ground black pepper 0.5 mL
- 4 skin-on or skinless halibut fillets (each about 6 oz/175 g)
- Salt and freshly ground black pepper
- 2 tbsp olive or vegetable oil 30 mL
Strawberry Basil Salsa
- In a bowl, combine strawberries, mandarin oranges, onion, basil, 1 tbsp (15 mL) lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Taste and add more lime juice, if desired.
Halibut
- Preheat oven to 425°F (220°C).
- Line a rimmed baking sheet with parchment paper or greased foil. Rinse halibut and pat dry with paper towels. (If the fish has been frozen and thawed, it will be quite wet, so be sure to dry it well.)
- Season with salt and pepper.
- In a large nonstick skillet, heat oil over medium-high heat. Cook halibut, skin or skinned side up, for about 2 minutes or until bottom is nicely browned. Transfer to prepared baking sheet, browned side up, and bake for 5 to 6 minutes or until fish is barely opaque and is just starting to flake when tested with a fork. Do not overcook.
- Serve halibut topped with salsa.
- Serves 4.
Notes
- You can use 1 or 2 fresh mandarin oranges instead of canned, if you prefer. Peel the mandarins and separate into segments. Remove any white pith and seeds, then chop.
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Child: Salt, pepper, mustard and vinegar
