Mitzi Dulan – America's Nutrition Expert
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Citrus Halibut & Summer Strawberry Relish- National Strawberry Month
by Mitzi Dulan, RD, America’s Nutrition Expert®
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May
20
2014

It’s National Strawberry Month and the sweet news about strawberries is not only are they beautiful and delicious but California strawberries also offer many health benefits.

Research has shown that eating  just eight strawberries a day may improve heart health, lower blood pressure, reduce the risk of some cancers and support cognitive function. Strawberries are also full of ellagic acid, which can help prevent cancer.

Nearly 90 percent of U.S.-grown fresh strawberries come from California, with more than 2.3 billion pounds being harvested annually. If California were a country, it would be the world’s largest producer of strawberries. California is the heart of the nation’s strawberry production credited to the hard work and tireless efforts of more than 400 family farmers. California offers the ideal climate for strawberry farming, allowing the fruit to be available year round.

In my house, we eat a lot of strawberries since they are such a versatile culinary ingredient. Of course they are wonderful eaten alone but it is also so easy to just add strawberries into meals and snacks like salads, smoothies, drinks, and entrees.

Here’s a recipe that incorporates strawberries into a delicious relish to top your halibut.

Strawberry Board 4-16-14 22205

Citrus Halibut & Summer Strawberry Relish

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
1/4 cup extra virgin olive oil
1/2 teaspoon Italian parsley – chopped
1/2 teaspoon fresh chives – chopped
1/2 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
Salt and pepper, to taste

Strawberry Relish
1 cup California strawberries – diced
1/2 medium shallot – finely diced
1/3 cup smoked almonds – roughly chopped
1/4 cup extra virgin olive oil
1/2 teaspoon Italian parsley– chopped
1/2 teaspoon fresh chives – chopped
1/2 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
Salt and pepper, to taste

Preparation:

Marinade:
Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.

Strawberry Relish:
In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.

Directions:

Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.

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.

Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.

As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.

To discover new ways to just add strawberries into easy meals and snacks and to learn more about California strawberries visit CaliforniaStrawberries.com.

To enter the #StrawberryRed contest check this out!

Disclosure: I work with the folks at the California Strawberry Commission. Opinions are my own.

What do you think?

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