A bright and refreshing strawberry salsa tops this perfectly baked white fish for a summer dish that is sure to delight! For the perfect mid-week meal, make this Baked Halibut with Strawberry-Mango Jalapeño Salsa and pair with a glass of Strawberry Rosé Sangria!
Strawberry-Mango Jalapeño Salsa on Baked Halibut
2 C fresh Oregon strawberries, hulled and diced
1 mango, peeled, pitted, and diced
½ medium cucumber, peeled and diced
½ medium red onion, diced
2 jalapeños, seeded and minced
¼ C minced cilantro
2 T fresh lime juice
¾ t fine sea salt, divided
1 lb halibut, cut into 4 fillets
2 T olive oil
1. Preheat oven to 400℉.
2. In a medium bowl combine Oregon strawberries, mango, cucumber, onion, jalapeño, cilantro, lime juice, and ½ teaspoon salt.
3. Place halibut in a medium baking dish, drizzle with oil, and sprinkle with ¼ teaspoon salt. Bake until opaque and flaky, 12-15 minutes. Serve topped with salsa.