Grilled Halibut with Strawberry, Jalapeno Salsa

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 jalapeno, 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.
Serves 4.

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