Macadamia Crusted Halibut & Grilled Strawberry Relish

Macadamia Crusted Halibut with Strawberry Relish

For a strawberry twist on the typical dinner routine, this Macadamia Crusted Halibut and Grilled Strawberry Relish is a great idea. This recipe is a great way to switch things up a little and surprise your fellow diners (kids, partners, parents, pets, etc.) while trying something new and delicious. Also, both fish and strawberries are great for heart health!

Take a break from your regular – you’ll be glad you tried this one.


Macadamia Crusted Halibut & Grilled Strawberry Relish
Serves: 4, 6 oz filets
Grilled Strawberry Relish
  • 16 medium to large fresh California strawberries, stemmed and cut in half
  • 2 Tbsp plus 1 tsp macadamia nut or vegetable oil
  • Salt and white pepper
  • 3 sprigs mint, leaves only, cut into very thin strips
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp finely chopped lime zest
Summer Strawberry Butter
  • 1 cup white wine
  • ½ cup fresh California strawberries, stemmed and sliced
  • 2 Tbsp lemon juice
  • 1 Tbsp sugar
  • 8 Tbsp unsalted butter
Macadamia Crusted Halibut
  • ½ cup toasted macadamia nuts
  • ½ cup panko (Japanese bread crumbs)
  • ½ cup all-purpose flour
  • 4 eggs, lightly whisked
  • 4 halibut filets (6 ounces each)
To make Grilled Strawberry Relish:
  1. Toss halved strawberries with 1 teaspoon oil; season with salt and pepper.
  2. On a gas or charcoal grill, or under a charbroiler, grill strawberries about 30 seconds on each side. Refrigerate until cold.
  3. Toss with mint, lime juice and lime zest; adjust seasoning with salt and pepper.
To make Summer Strawberry Butter:
  1. In a small saucepan over low heat, simmer wine, sliced strawberries, lemon juice and sugar until thick.
  2. Whisk in butter, one tablespoon at a time, until emulsified; season with salt and pepper.
To make Macadamia Crusted Halibut:
  1. Chop macadamia nuts roughly by hand or pulse in food processor. Mix with panko; season with salt.
  2. Season flour with salt and pepper.
  3. Place panko mixture, flour and eggs in 3 shallow bowls.
  4. Season halibut with salt and pepper; lightly dredge one side of each filet in flour, patting off excess. Dip floured side of filet into eggs, then into panko mixture, patting to make sure that panko adheres.
  5. In a large skillet, heat 2 tablespoons oil over medium high heat. Cook filets, crust side down, until golden. With a spatula, turn over carefully and cook until a small knife inserted into fish meets no resistance.
To serve:
  1. Spoon summer strawberry butter onto 4 plates, place halibut on top. Garnish with grilled strawberry relish.
Nutrition Information
Serving size: 1 filet Calories: 1042 kcal Fat: 54 g Saturated fat: 20 g Trans fat: 1 g Carbohydrates: 39 g Sugar: 9 g Sodium: 371 mg Fiber: 4 g Protein: 87 g Cholesterol: 436 mg

Strawberry & Brussels Sprouts Flatbread

Strawberry Brussels Sprouts Flatbread

This Strawberry and Brussels Sprouts Flatbread, by Kristina LaRue, RD, CSSD, of, will excite your taste buds and be gone in a flash. Flatbreads are as versatile as strawberries because they can be sweet or savory and served anytime of the day!

Not only does this recipe deliver a unique pairing of flavors, the strawberries provide a boost of vitamin C. In fact, one serving of eight strawberries packs 110% of your daily recommended value. Who can say no to that?

Strawberry & Brussels Sprouts Flatbread
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 (4.4 oz) naan flatbread
  • 3 Tbsp Mascarpone cheese, softened
  • 2 tsp strawberry preserves
  • ½ cup shredded Brussels sprouts (2 large Brussels sprouts)
  • 1 large strawberry, sliced
  • 1 oz (¼ cup) crumbled goat cheese
  • 1 tsp olive oil
  • Freshly ground pepper to taste
  • 1 tsp balsamic glaze, for garnish
  • 2 fresh basil leaves, chopped for garnish
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and place flatbread on sheet.
  2. In small bowl, mix together mascarpone cheese and strawberry preserves. Spread strawberry cheese mixture evenly on flatbread.
  3. Top flatbread with shredded Brussels sprouts, strawberry slices and goat cheese. Drizzle with olive oil and season with freshly ground pepper.
  4. Bake in 400-degree oven for 12 minutes. Allow to cool slightly. Drizzle with balsamic glaze and garnish with fresh basil. Slice flatbread into 4–8 pieces.
Nutrition Information
Serving size: ½ flatbread Calories: 367 Fat: 21g Saturated fat: 9g Carbohydrates: 37g Sugar: 7g Sodium: 636mg Fiber: 2g Protein: 11g Cholesterol: 42mg