Sweet strawberries meet savoury simplicity in this White Fish with Fresh-Cut Strawberry Salsa. With tender baked fish, juicy berries, creamy avocado and a squeeze of lime, this colourful main brings a fresh change of pace to your dinner routine. It serves six and comes together in about 25 minutes, making it a delicious option when you want something special without a lengthy prep session.
The salsa brings together chopped strawberries, minced red onion, jalapeño, cilantro and fresh lime juice for a mix of sweetness, crunch and gentle heat. Fold in the diced avocado just before serving for a creamy finishing touch. Meanwhile, the fish needs only a sprinkle of salt and pepper before heading into the oven. Simple ingredients, minimal fuss and plenty of flavour in every forkful.
Start with strawberries that are plump, firm and brightly coloured. Store them unwashed in the refrigerator, then rinse and remove their tops when you are ready to prepare the salsa. Choosing and storing your berries with care helps you make the most of this sweet ingredient, whether you are enjoying them in a savoury dish or eating a few while you cook.
Red onion adds more than a pretty pop of colour. Its peppery bite makes it a flavourful addition to raw dishes and a welcome contrast to the berries and avocado. Finely mince it so a little crunch makes its way into each spoonful of salsa.
For the fish, choose sole, basa or halibut, as suggested in the recipe. Fish also brings protein to the plate, a nutrient your body uses to build and maintain muscles and make enzymes, hormones and antibodies.
Serve the freshly baked fillets topped generously with salsa and enjoy the contrast of warm fish and cool, fresh toppings. This is a simple way to let familiar ingredients shine in a combination that feels a little unexpected.
Recipe developed by Patricia Chuey.
White Fish with Fresh-Cut Strawberry Salsa
Ingredients
- 2 cups fresh strawberries, chopped
- 1 medium jalapeno, seeds and pulp removed
- 1/4 cup red onion, minced
- 1/4 cup cilantro, finely chopped
- Juice of half a fresh lime
- 1 medium avocado, peeled and diced
- 6 white fish fillets such as sole, basa or halibut, about 4-5 ounces each
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
Instructions
- Salsa: In a medium bowl, combine strawberries, jalapeño, red onion, cilantro and lime juice. Refrigerate. Lightly toss in diced avocado right before serving.
- Fish: Preheat oven to 400°F (200°C). Place fish on a parchment-lined baking sheet with a sprinkle of salt and pepper. Bake for 10-12 minutes or until opaque and flakes easily with a fork.
- Serve fish garnished with the freshly made salsa.
Are Strawberries High in Pesticides?
Have you heard of the Dirty Dozen? It’s a list published yearly by an environmental group in the United States to identify fruits and vegetables the group claims contains high pesticide residue levels. Strawberries often rank highest on the list, but scientists around the world have debunked the Dirty Dozen list.
Health Canada is responsible for ensuring all pesticides, whether used for conventional or organic production, are safe for both people and the environment. This includes taking into account pesticide residues on food. While most fruits and vegetables in Canada do not have any detectable levels of pesticide residues, it’s important for people to understand that simply being able to detect the presence of residues on food does not mean there is a safety concern. Science has become so precise that residues can be measured in parts per billion. That’s the equivalent of one second in 32 years, a drop of water in an Olympic size swimming pool or one blade of grass in a football field.
According to an online pesticide residue calculator, safefruitsandveggies.com, a woman could consume 454 servings of strawberries in one day without any effects from pesticide residues. So, whether you buy conventionally grown or organically grown strawberries, just focus on eating more fruits and vegetables.
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