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.

Enjoy!

Macadamia Crusted Halibut & Grilled Strawberry Relish
Serves: 4, 6 oz filets
 
Ingredients
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)
Instructions
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 loveandzest.com, 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
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 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
Instructions
  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

 


Strawberry, Summer Corn & Zucchini Salad

Strawberry, Summmer Corn + Zucchini Salad

If summer could spill onto a plate, it might just look like this Strawberry, Summer Corn and Zucchini Salad created by Ellise from Cowgirl Chef.

There’s no reason to limit strawberries to the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too. This light and summery salad is the perfect example. It also features two of the season’s other big players: corn and zucchini.

Strawberry, Summer Corn & Zucchini Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Strawberry and Zucchini Salad
  • 4 large zucchini
  • 10 to 12 California strawberries
  • 2 ears fresh corn
  • Champagne vinaigrette, recipe follows
  • 4 oz goat cheese
  • A few mint leaves, finely chopped
  • Sea salt and pepper
Champagne vinaigrette
  • ¼ cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp finely chopped shallot
  • Sea salt and pepper to taste
  • ½ cup grapeseed oil
Instructions
To make Strawberry and Zucchini Salad:
  1. With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
  2. Hull the strawberries, then dice them. I like to chop mine into smallish bits, about ¼-inch. Add to the bowl with the zucchini noodles.
  3. Slice the kernels off of the corn cobs, and sprinkle on top of the zucchini and diced strawberries. Drizzle the Champagne vinaigrette on top, crumble the goat cheese and add this to the salad, too, along with the mint. Add sea salt and pepper to taste. Serve.
To make Champagne Vinaigrette:
  1. Put the first 4 ingredients in an old jam jar and give it a shake to blend. Add the oil and shake again. Taste for seasonings. Will keep in the fridge for about a week.
Nutrition Information
Serving size: 523 g Calories: 459 kcal Fat: 36 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 29 g Sugar: 12 g Sodium: 485 mg Fiber: 7 g Protein: 12 g Cholesterol: 35 mg