Mmmmm...how we do love spring. Our tulips in full bloom, the aroma of lilac as you walk out the backdoor and dinner off the grill 5 out of 7 nights of the week.
Two other things we love in spring include fresh Alaskan halibut is readily available and strawberries are everywhere.
But never had we really thought to put them together before now. We had decided we were definitely having grilled halibut for dinner but we hadn't decided what route to go with it? topped with mango salsa, mustard glaze or hazelnut crusted are a few of our usual preparations.
We had a bunch of strawberries that we wanted to eat and I had just planted two new basil plants that were screaming for a little pruning already.
So we just went with it. Additionally we decided red onion would be the perfect spice component and some good aged balsamic might just bring it all together.
And this last minute idea made one of the best halibut accompaniments maybe that we've every had.
The sweetness of the strawberries complimented the sweet firm fish from the grill and the balsamic and basil contrasted with their savory components.
It really was excellent. G was convinced this was one hundred percent a restaurant worthy dish. And I agree.
We served it with some steamed green beans topped with almonds.
And a California Chardonnay from Sean Minor that we had tried on our Napa Trip at Tyler Florence's Rotisserie & Wine restaurant.
Pick up some halibut, slice a few strawberries and dig in...this is the taste of spring!
And this one will be going directly into our fav recipes category.
Grilled Halibut with Strawberry Balsamic Salsa:
I lb. fresh halibut (seasoned w/ salt & pepper and drizzled with olive oil for the grill)
2 cups sliced strawberries
1/2 cup chopped red onion
2 tblspns chopped basil
2-3 tblspns balsamic vinegar
Mix strawberries, onion and basil with balsamic. Grill halibut until firm. Top halibut with strawberry salsa.