Citrus Halibut & Summer Strawberry Relish
 
Ingredients
  • 4 halibut fillets–about 6 to 8 ounces each
  • Non-stick spray
  • Strawberry Relish (see recipe below)
  • Lemon slices, for garnish
  • Parsley, for garnish
Marinade
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Italian parsley – chopped
  • ½ teaspoon fresh chives – chopped
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • Salt and pepper, to taste
Strawberry Relish
  • 1 cup California strawberries – diced
  • ½ medium shallot – finely diced
  • ⅓ cup smoked almonds – roughly chopped
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Italian parsley– chopped
  • ½ teaspoon fresh chives – chopped
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • Salt and pepper, to taste
Instructions
Marinade:
  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.
Strawberry Relish:
  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
  2. Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
  3. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. Or place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
  4. 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
Recipe by California Strawberries at http://www.californiastrawberries.com/citrus-halibut-summer-strawberry-relish/