Directions for: Hazelnut Crusted Halibut with Starwberry Salsa
Ingredients
Strawberry Salsa2 cup strawberries cleaned and hulled
cup fresh mint leaves roughly chopped
2 Tbsp red onion finely diced
2 Tbsp good quality balsamic vinegar
Freshly ground pepper and salt to taste
Crust1 cup finely chopped lightly toasted hazelnuts
2 Tbsp melted unsalted butter
Zest of 1 large lemon
Halibut6 6 oz skinless halibut fillets 1.5 inches thick
1 Tbsp vegetable oil
Salt and pepper to taste
Directions
Strawberry Salsa1. To prepare the salsa, use your fork to smash up the berries until chunky. Or dice into small 1/8 inch pieces.
2. Add mint, onion and balsamic vinegar to the berries. Stir to combine all ingredients and season to taste with salt and pepper.
Crust1. To prepare the crust, mix together the chopped nuts with the melted butter and lemon zest.
Halibut1. Preheat barbeque to high 475F-500F (246C-260C).
2. To prepare the fish, drizzle vegetable oil on both sides of the fillets and season with salt and pepper.
3. To prevent the fillets from sticking, rub or spray a neutral flavoured oil on the grill. Then place the fish on the grill and cook for 4 minutes or until nice char marks are achieved.
4. Flip the fish and top with the nut mixture. Continue to cook for another 3-4 minutes.
5. Remove fish from the grill, plate and serve with strawberry salsa.
See more: Grill, Fish, Main, Barbeque, Berries, Summer, BBQ