This amazing strawberry salsa adds bright, fresh flavors to halibut, a lean white fish with a mild and slightly sweet flavor.

Strawberry Citrus Salsa over Grilled Halibut

Combine strawberries, orange, shallot, chile pepper, basil, lime zest, and 1 tablespoon lime juice in a medium bowl. Cover and chill at least 30 minutes.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Preheat a charcoal or gas grill with oiled grill rack for direct cooking over medium heat.

Rinse fish; pat dry with paper towels. Combine remaining 2 tablespoons lime juice and oil; drizzle over fish. Sprinkle with salt and black pepper.

Grill fish for 4 to 6 minutes or until fish flakes when tested with a fork (145 degrees). Serve fish topped with salsa. Serve with lime wedges, if desired.