Grilled Halibut with Strawberry-Mango Salsa | Driscoll's

Ingredients

• 1 Package (16 ounces) Driscoll's Strawberries, hulled and cut into 3/4-inch cubes
• 2 Tablespoons lime juice
• 1 Tbsp. fresh cilantro, minced
• 1/2 Tsp. coarse sea salt, divided
• 1 Tbsp. extra virgin olive oil
• 1/4 Tsp. ground black pepper
• 1 ripe mango, peeled, pitted and cut into 1/2-inch chunks
• 1 ripe avocado, pitted and cut into 1/2-inch chunks
• 1 jalapeño, seeded and minced
• 1 lime, cut into 4 wedges
• Pinch of salt
• 4 halibut fillets (4 to 6 ounces each), skin on