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–+ servings
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Makes

4 servings

Ingredients

For the halibut:

  • 4 halibut fillets about 6 ounces each (or any fresh white fish from the Maine coast—haddock works too)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest use unwaxed lemons if possible
  • Salt and black pepper to taste

For the salsa:

  • 1 ½ cups fresh strawberries diced (pick the sweetest you can find)
  • 1 cup yellow cherry tomatoes quartered (or diced if they’re larger)
  • 1 small shallot finely minced (about 2 tablespoons)
  • 1 jalapeño or serrano pepper, seeded and finely minced (use half for less heat)
  • 2 tablespoons fresh lime juice about half a juicy lime
  • 1 teaspoon maple syrup
  • 3 tablespoons fresh cilantro leaves finely chopped (or substitute basil)
  • Salt and black pepper to taste

Instructions

  • Pat the fillets dry and place them on a plate or shallow dish. In a small bowl, whisk together the olive oil, garlic, lemon zest, and a pinch each of salt and pepper.
  • Rub this mixture over both sides of the fish. Let the fillets marinate for 15–20 minutes at room temperature while you prepare the salsa. (If you expect to take longer than that, pop them in the fridge for up to 24 hours.)
  • In a medium bowl, combine the strawberries, cherry tomatoes, shallot, and jalapeño.
  • Add in the lime juice, maple syrup, and cilantro.
  • Stir gently, then season with salt and pepper to taste. Adjust the flavors—you might go for an extra squeeze of lime if you want more tang, or a pinch more salt to make everything pop. Set aside (refrigerate if it’s hot in the kitchen).
  • Preheat a pan over medium-high heat and lightly oil once hot. Cook fillets for about 4–5 minutes per side, depending on thickness. You want the fish to be opaque, flaky, and just cooked through. Avoid overcooking—halibut can dry out quickly. (For thinner haddock/cod, reduce cooking time to about 3–4 minutes per side.)
  • Transfer each fillet to a plate. Spoon a generous helping of the strawberry–tomato salsa over the fish, letting the juices run across the plate.
  • Serve immediately—pair with a side of grilled asparagus or an herb salad for a complete taste of Maine summer.