375 ml fresh strawberries, chopped 1 1/2 cup
125 ml canned mandarin orange segments in juice, drained & chopped 1/2 cup
15 ml red onion, finely chopped 1 tbsp
15 ml fresh basil, shredded 1 tbsp
15 ml lime juice, freshly squeezed 1 tbsp
salt & pepper to taste
4 halibut fillets
30 ml olive oil 2 tbsp
In a bowl, combine strawberries, mandarin oranges, onion, basil, lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes or up to 2 hours. Taste and add more lime juice, if desired.
In large non-stick skillet, heat oil over medium-high heat. Cook halibut for about 2 minutes or until bottom is nicely brown. Transfer to lightly greased baking sheet, brown side up. Bake for 5 to 6 minutes or until fish is barely opaque and is just starting to flake when tested. Do not overcook. Serve halibut topped with strawberry salsa.
Serves: 4