To celebrate National Strawberry Month in May, the California Strawberry Commission partnered with celebrity chef and restaurateur, Brian Malarkey, to take classic summer dishes from ordinary to fabulous by just adding strawberries. Additionally, the Commission is “painting it red” with a #StrawberryRed digital camera giveaway. For the new recipes, and to learn more about the giveaway, visit www.californiastrawberries.com.
Former “Top Chef” finalist and judge of “The Taste,” Brian is known for his love of using fresh and seasonal ingredients in the dishes served at his restaurants in L.A., San Diego and Austin.
“I love adding fresh, seasonal ingredients to my recipes at my restaurants and at home,” said Brian Malarkey. “Strawberries have a unique quality because they can be added to both sweet and savory dishes, and really do have a way of adding a surprising pop of flavor to any dish, making it extra special and tasty.”
With more than 2.3 billion pounds harvested annually, nearly 90 percent of strawberries produced in the U.S. come from California. While available 365 days a year, California strawberries are most abundant from March through August. Low in sugar and packed with nutrients, eating just eight strawberries a day may improve heart and brain health, lower blood pressure, and reduce the risk of some cancers.
Citrus Halibut & Summer Strawberry Relish
Great on the grill!
Serves 4
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
Prep:
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.
