|10 min||6 min||2|
|2 cup slices||Strawberries (and diced)|
|1/2 cup||Basil, fresh (thinly sliced)|
|1/4 cup||Red onion (diced)|
|1/4 cup||Mint, fresh (thinly sliced)|
|1 tbsp||Extra virgin olive oil|
|1 tbsp||Red wine vinegar|
|2 fillet (6oz)||Wild Atlantic halibut|
|2 tbsp||Vegetable oil (for halibut)|
1. Assemble the salsa by prepping the strawberries, basil, red onion, mint, olive oil, and red wine vinegar in a bowl and gently toss together to combine. Set aside.
2. Score skin of halibut fillets twice with sharp knife to stop from curling. Sprinkle both sides with salt.
3. In heavy pan or skillet, heat vegetable oil over medium-high heat. Place fillets in pan skin side down. Cook without moving 3 minutes, and then turn fish skin side up. Cook until fish is crisp on outside and just cooked through in center, 6 minutes total.
4. Spoon salsa over fish and serve immediately. Enjoy!
If you need to make the salsa ahead, do so by only a few hours and then add the fresh herbs at the last minute, or they will discolour and the salsa will become soggy.
Halibut contains a variety of nutrients that are good for your heart, such as omega-3 fatty acids, niacin, selenium and magnesium.