Hazelnut Crusted Halibut With Strawberry Salsa

Serves: 6

Ingredients

Strawberry Salsa:

• 2 cups strawberries cleaned and hulled (500ml)
• ½ cup fresh mint leaves roughly chopped (125ml)
• 2 tablespoons red onion finely diced (30ml)
• 2 tablespoons good quality balsamic vinegar (30ml)
• Freshly ground pepper and salt to taste

Crust:

• 1 cup finely chopped lightly toasted hazelnuts (250ml)
• 2 tablespoons melted unsalted butter (30ml)
• Zest of 1 large lemon

• 6- 6 oz skinless halibut fillets 1.5 inches thick (170g each)
• 1-tablespoon vegetable oil (15ml)
• Salt and pepper to taste

Directions

1. Preheat barbeque to high 475F-500F (246C-260C).
2. To prepare the salsa, use your fork to smash up the berries until chunky. Or dice into small 1/8 inch pieces.
3. Add mint, onion and balsamic vinegar to the berries. Stir to combine all ingredients and season to taste with salt and pepper.
4. To prepare the crust, mix together the chopped nuts with the melted butter and lemon
5. zest.
6. To prepare the fish, drizzle vegetable oil on both sides of the fillets and season with salt and pepper.
7. 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.
8. Flip the fish and top with the nut mixture. Continue to cook for another 3-4 minutes.
9. Remove fish from the grill, plate and serve with strawberry salsa.