It's berry time! Welcome the season with a recipe that transforms this juicy fruit from a simple snack into a satisfying dinner.
Makes: 4 servings
Prep: 15 mins
Cook: 15 mins
- 3 tablespoons extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sugar
- 4 6 - 8 ounces halibut fillets (about 1 inch thick)
- Salt and pepper
- 1 1/2 cups hulled and halved strawberries (about 10 ounces)
- 1 head red leaf lettuce, torn into bite-size pieces
- Preheat a grill or grill pan to medium. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Stir in the vinegar and sugar.
- Rub the remaining 1 tablespoon olive oil on the halibut and season with salt and pepper. Add to the grill, cover and cook, turning once, until firm to the touch and grill marks appear, 7 to 8 minutes.
- Stir the strawberries into the onion mixture, then toss with the lettuce; season with salt and pepper. Serve with the fish.
- Choose berries that are plump and shiny, with bright green stems. Store them in the refrigerator for up to five days. Trash any moldy berries ASAP. Rinse under cool running water just before serving. Leave the stems on to prevent water from being absorbed and diluting the flavor. Freeze rinsed and hulled berries in a single layer on a baking sheet before freezing in an airtight container.