White Fish with Fresh-Cut Strawberry and Avocado Salsa

Although lesser known than the citrus fruit family, strawberries, like all berries, are a great source of vitamin C. Load up on berries in the spring and summer, and freeze for a burst of the sunshine vitamin throughout the winter months.


  • 2 cups (500 mL) chopped fresh Ontario Strawberries
  • 1 medium jalapeno seeds and pulp removed
  • 1/4 cup (60 mL) minced red onion
  • 1/4 cup (60 mL) finely chopped cilantro
  • 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 (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground black pepper



  • In a medium bowl, combine strawberries, jalapeno, red onion, cilantro and lime juice. Refrigerate. Lightly toss in diced avocado right before serving.


  • Preheat oven to 400F (200C). 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.


SOURCE: CropLife publication From Farm to Food cookbook
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