I could have eaten the strawberries raw in one sitting but I wanted to do something different with them. I thought about making a sauce with them but then it was so hot out that I thought I’d look around the interwebs for a fresh, cool relish recipe. It didn’t take long to find a few and this one, with toasted almonds, sounded devine.
- 4 halibut fillets – about 6 to 8 ounces each
- 1 cup 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
- First make the strawberry relish. Combine all the relish ingredients and set aside (all ingredients listed besides the fish). This relish is great on other types of fish, such as snapper, scallops, swordfish, or even on chicken. Feel free to experiment!
- Preheat grill to high. You want it to be about 350 degrees, so let it preheat for at least ten minutes.
- Grill the halibut until it’s cooked, about 7 to 10 minutes. Sharon was concerned about the thickness of the fish. Brian didn’t seem to think it was a problem. Just make sure to cut into it to see that it’s really done before eating.
- When the fish is done, add a spoonful of the strawberry relish on top and garnish with lemon slices and parsley.