Grilled Halibut with Strawberry, Jalapeno Salsa

This surprising combination of sweet and spicy brings out the best in fish. I chose halibut but you can pair almost any hearty grilled fish steak with this flavorful salsa. Like it super hot? Crank up the heat by adding more jalapeno to your salsa.

Serving: 4
1 1/2 pints fresh ripe strawberries, washed, stemmed, hulled and cut into eighths
2 tablespoons finely chopped red onion
2 scallions, chopped fine
1 small garlic clove, minced
1 small jalapeño, sliced into thin rings (add more or less depending on desired heat)
Juice of 1 lime
1 tablespoon fresh orange juice
1 tablespoon chopped cilantro, more sprigs for garnish
Salt and pepper to taste
4 6-ounce fresh halibut steaks (tuna, swordfish or salmon may also be used)

In a bowl combine all the ingredients for the salsa. Adjust the seasoning with salt and pepper.

Brush the grill with oil and preheat to medium high. Season the fish with salt and pepper and cook on each side for 4-6 minutes until just opaque. Serve hot with salsa on top; garnish with cilantro sprigs