A few weeks ago Maine was in the height of strawberry season, beautiful sweet ripe strawberries were bountiful and always inspiring for a meal. Also fresh was spectacular halibut caught off of Mount Dessert Island and sold at the fish counter within a few hours of being caught. My favorite way to prepare fresh halibut steak is on the grill, the firmness of the fish lends to easy grilling similar to steak. My husband likes to grill and does most of the grilling, he particularily enjoys grilling fish and vegetables. Baby carrots from Horse Power Farm are perfect to grill, the smokiness from charcoal adds a subtle flavor. The halibut was grilled with a sprinkling of sea salt and pepper, and drizzled with strawberry balsamic vinegar. Fiore in Rockland and Bar Harbor sells specialty flavored olive oil and balsamic vinegar. I made a light vinaigrette of equal parts strawberry balsamic vinegar and Persian lime olive oil to drizzle over fresh greens, sliced strawberries and cheddar cheese. The flavors compliment each other perfectly, the sweetness of the strawberries is balanced perfectly with the sharpness of the cheddar cheese and the touch of lime in the olive oil. I like to indulge in the cheddar cheese from Diversity Farm. Our dinner was a healthy flavor filled meal with local ingredients and quickly prepared. Happy Eating!
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