Alaskan Halibut with Strawberry, Tangerine & Fresh Basil Salsa
Fresh, tender Halibut combined with tangy strawberry and tangerine and a touch of fresh basil. Serve with a green salad or vegetable and a light white wine.
- 16 ounces Wild Oats Organic Strawberries, diced medium
- 3 fresh tangerines, peeled, seeded, diced medium
- 1 tablespoon fresh basil, shredded
- 1/2 teaspoon balsamic vinegar
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 4 Alaskan halibut fillets (8 ounces each)
- Kosher salt to taste
- Black pepper to taste
Combine the strawberries, tangerines, basil, vinegar, cayenne pepper and salt in a mixing bowl. Toss to completely mix, and allow salsa to sit for 30 minutes prior to using.
Preheat oven to 300 degrees F.
Season the fish lightly with salt and pepper and grill over medium heat, or prepare in the oven. Remove the cooked fish, arrange on dinner plates or serving platter, and ribbon the salsa over the top of the fish.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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