I cannot believe how lucky I was when I went to the Farmers’ Market this morning.  With plenty of rain and warm weather, I was greeted with luscious, juicy strawberries, the first picking of yellow beans and the first of the new potatoes.  Combine that with the fact that it is the season for fresh caught wild halibut and this dinner defined itself.

Barbecued Halibut with Strawberry Salsa, new potatoes and fresh yellow string beans is the essence of early summer.

Strawberry Salsa is a lovely concoction of strawberries, lime, mandarin oranges and fresh basil….lovely with fish or grilled chicken breasts.

Yummy!

Strawberry Salsa

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Serves	4 - 6
Inspiration	Best of Bridge

Ingredients

• 1 1/2 Cups chopped fresh strawberries
• 1/2 cup drained canned mandarin orange pieces
• 1 Tbsp chopped fresh basil
• 1 - 2 Tbsp freshly squeezd lime juice
• 1/8 Tsp salt
• freshly ground pepper

Directions

In a bowl, combine strawberries, mandarin oranges, basil, lime juice , salt and pepper. Cover and leave at room temperature for 15 minutes or refrigerate for at least 30 minutes or for up to 2 hours.

Barbecued Salmon or Halibut

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Serves

4

Ingredients

• 2 Medium-sized salmon or halibut fillets
• 1 Tsp favourite fish seasoning (I like Chef Paul Prudhomme's Magic Seafood Magic Blend)
• Tbsp soft butter

Directions

Preheat the barbecue to 350 - 400 deg F. Measure out two pieces of tin foil, each large enough to hold the two fillets. Put one piece of tin foil over the other. Butter the top of the foil with the soft butter. Then poke slits in the foil, about 2 inches apart.

Season the salmon fillets with the fish seasoning.

Place the foil on the hot grill. Place the salmon skin side up on the foil. Set the timer for 5 minutes.

After 5 minutes, flip the salmon, so the skin is down on the foil. Close the lid of the barbecue and cook for 3 - 5 minutes or until you can see the white cream exuding from the salmon. If necessary, make a small cut to ensure it is just cooked.

Serve one half fillet per person. It may be served with Tartarsauce or Strawberry Salsa. For salmon steaks or halibut steaks (see picture), follow the same recipe, except there will not be a skin side down.