10 Chef Special Healthy Strawberry Recipes 

Mahi-Mahi Fish Tacos with Strawberry Salsa

Recipe by Manuel Villacorta, MS, RDN

YIELD: 4              

Ingredients

STRAWBERRY SALSA

• 1 cup diced fresh strawberries
• ½ cup diced mango
• ¼ cup diced papaya
• ¼ cups diced pineapple
• 2 tablespoons diced red onion
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped cilantro
• 1½ teaspoon rice vinegar
• Salt and black pepper, to taste
• Cayenne pepper, to taste

AVOCADO SOUR CREAM

• ¼ cup diced avocado
• ¼ cup sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1½ teaspoon freshly squeezed lime juice

CHIPOTLE SOUR CREAM

• ½ cup sour cream
• ½ tablespoon chipotle in adobo
• Salt and white pepper, to taste
• Granulated garlic, to taste

MAHI-MAHI

• 1 pound mahi-mahi, cut into 2-ounce pieces
• Salt and black pepper, to taste
• 1 teaspoon each: Ground cumin, ground coriander, and ancho chile powder

TO SERVE

• 8 (6-inch) corn tortillas, heated
• 8 (6-inch) flour tortillas, heated
• 2 cups shredded Napa cabbage

Instructions

TO MAKE STRAWBERRY SALSA:

1. Gently mix together all ingredients, and season with salt, pepper, and cayenne pepper.

TO MAKE AVOCADO SOUR CREAM

1. Blend all ingredients in a food processor or with a stick blender.

TO MAKE CHIPOTLE SOUR CREAM

1. Blend sour cream and chipotle in a food processor or with a stick blender, and season with salt, white pepper, and granulated garlic.

TO PREPARE MAHI-MAHI

1. Season mahi-mahi with salt, pepper, cumin, coriander, and ancho chile powder.
2. On a gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife.
3. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with 1/4 cup cabbage, 2-ounce piece mahi-mahi, and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.

Nutrition

Serving: 2g | Calories: 528kcal | Carbohydrates: 64g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 942mg | Fiber: 8g | Sugar: 13g

Strawberry & Brussels Sprouts Flatbread

Recipe by Kristina LaRue, RDN, CSSD

PREP TIME: 10 minutes                  COOK TIME: 12 minutes                 TOTAL TIME: 22 minutes

YIELD: 2 servings                            

Ingredients

• 1 (4.4-ounce) naan flatbread
• 3 tablespoons Mascarpone cheese, softened
• 2 teaspoons strawberry preserves
• ½ cup shredded Brussels sprouts (2 large Brussels sprouts)
• 1 large strawberry, sliced
• ¼ cup crumbled goat cheese
• 1 teaspoon olive oil
• Freshly ground pepper, to taste
• 1 teaspoon balsamic glaze, for garnish
• 2 fresh basil leaves, chopped for garnish

Instructions

1. Preheat oven to 400°F. Line the baking sheet with parchment paper, and place flatbread on the sheet.
2. In a small bowl, mix together mascarpone cheese and strawberry preserves. Spread strawberry cheese mixture evenly on flatbread.
3. Top flatbread with shredded Brussels sprouts, strawberry slices, and goat cheese. Drizzle with olive oil and season with freshly ground pepper.
4. Bake for 12 minutes. Allow to cool slightly. Drizzle with balsamic glaze and garnish with fresh basil. Slice flatbread into 4–8 pieces.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 37g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 636mg | Fiber: 2g | Sugar: 7g

Ribs with Strawberry Brandy BBQ Sauce

Recipe by Chef Brian Malarkey

YIELD: 4 servings             

Ingredients

STRAWBERRY BRANDY BBQ SAUCE

• 1 tablespoon olive oil
• 2 shallots, chopped
• 2 garlic cloves, crushed
• 1 jalapeño, seeds removed and chopped
• 2 pounds strawberries, cleaned and halved
• 1 cup brandy
• 2 tablespoons brown sugar
• 1 cup ketchup
• 1/3 cup strawberry jam
• ½ teaspoon Worcestershire sauce
• 1 cup water
• Salt and pepper, to taste

RIBS

• 4 racks of baby back ribs, skinned with extra fat removed
• Salt and pepper, to taste
• ½ cup apple juice, placed in a squirt bottle

Instructions

TO MAKE THE STRAWBERRY BRANDY BBQ SAUCE:

1. In a large sauce pot over medium heat, add the olive oil, shallots, garlic and jalapeño. Cook until they just start to caramelize.
2. Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up.
3. Cook until the alcohol has reduced by half and then add all remaining ingredients.
4. Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine.
5. Once combined, remove from heat and use an immersion blender to blend until smooth. Use more water to adjust the consistency if needed. If you don’t have an immersion blender, you can pour in batches into a normal blender to combine.
6. Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer.

TO MAKE RIBS:

1. Preheat the grill, smoker, or oven to about 225°F.
2. Place ribs on a rack and sprinkle both sides liberally and evenly with salt and pepper.
3. Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.
4. After about 1½ hours, start “basting” the Strawberry Brandy BBQ Sauce every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn), so if at any point it starts to get dark, simply cover the meat with aluminum foil.
5. Continue cooking for another 30 or so minutes, until the meat is tender and falling off the bone.

Nutrition

Serving: 1 rack | Calories: 1588kcal | Carbohydrates: 66g | Protein: 110g | Fat: 83g | Saturated Fat: 28g | Cholesterol: 374mg | Sodium: 1071mg | Fiber: 5g | Sugar: 52g

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.