Citrus Halibut & Strawberry Relish

California Strawberry Commission

This Citrus Halibut and Strawberry Relish recipe, created by Chef Brian Malarkey, is simple to prepare – but is definitely one of the tastiest, freshest dishes ever. The buttery flaky fish, combined with the vibrant, slightly sweet strawberry salsa makes this a stand-out dish you and your guests are sure to love.

Ingredients

  • CITRUS HALIBUT

    • 1/4 cup
      (60 ml) extra virgin olive oil
    • ½ tsp
      (2.5 ml) Italian parsley – chopped
    • ½ tsp
      (2.5 ml) fresh chives – chopped
    • ½ tsp
      (2.5 ml) fresh lemon juice
    • ½ tsp
      (2.5 ml) lemon zest
    • ½ tsp
      (2.5 ml) orange zest
    • Salt and pepper to taste
    • 4
      halibut fillets about 6 to 8 oz (200 to 250 g each)

  • STRAWBERRY RELISH

    • 1 cup
      (250 ml) California strawberries – diced
    • ½
      medium shallot – finely diced
    • 1/3 cup
      (80 ml) smoked almonds – roughly chopped
    • ¼ cup
      (60 ml) extra virgin olive oil
    • ½ tsp
      (2.5 ml) Italian parsley– chopped
    • ½ tsp
      (2.5 ml) fresh chives – chopped
    • ½ tsp
      (2.5 ml) fresh lemon juice
    • ½ tsp
      (2.5 ml) lemon zest
    • Salt and pepper to taste

  • TO SERVE

    • Non-stick cooking spray
    • Lemon slices for garnish
    • Parsley for garnish

Instructions

  1. TO MARINATE CITRUS HALIBUT

    1. Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
    2. Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.

  2. TO MAKE STRAWBERRY RELISH

    1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.

  3. TO SERVE

    1. Preheat grill or oven to 350 °F (175 °C) for about 10 to 12 minutes.
    2. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. You can also place in an oven safe pan and cook in a 350 °F (175 °C) oven for about 10 minutes or until fish flakes easily.
    3. Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
Notes

As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper. Diabetes Exchanges: Fruit 0.25, Very Lean Meat 8, Fat 7.5

Serving: 451g, Calories: 673kcal, Carbohydrates: 2g, Protein: 78g, Fat: 39g, Saturated Fat: 6g, Cholesterol: 200mg, Sodium: 625mg, Fiber: 1g, Sugar: 1g, Vitamin C: 2mg