Skip to main content

Print This Recipe

Grilled Redfish with Strawberry Chipotle Barbecue Sauce

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    24 minutes
  • Cook Time:

    50 minutes


1 Tbsp. canola oil, plus more for the grill
1/4 cup chopped white onion
1 clove garlic, minced
2 cups chopped fresh strawberries
2 tsp. Dijon mustard
1 Tbsp. cider vinegar
1/2 cup no-salt-added ketchup
1/2 tsp. minced canned chipotle chili in adobo sauce, or to taste
1 tsp. adobo sauce (from the chipotle can), or to taste
1/2 cup water
8 redfish fillets (about 11/2 to 2 lbs.)
1/4 tsp. salt
2 scallions, thinly sliced
whole strawberries for garnish (optional)
Grilled Redfish with Strawberry Chipotle Barbecue Sauce


1. Heat oil in a medium saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add strawberries, mustard, vinegar, ketchup, chipotle pepper, adobo sauce, and water, and stir to combine.
2. Bring sauce to a simmer, reduce heat to low, and cook until slightly thickened, about 35 to 40 minutes. Let cool slightly.
3. Preheat grill to medium-high heat and lightly oil grill. Season fish all over with salt. Place fillets on grill and cook until grill marks form, about 2 to 3 minutes. Carefully turn fish and brush with some of the barbecue sauce. Continue to grill until fish is cooked through, about 2 to 3 more minutes.
4. Transfer fish to a serving platter and spoon more of the barbecue sauce over the top of the fillets. Sprinkle with chopped scallions and serve immediately, garnished with whole strawberries if desired.
Source: Hannaford fresh Magazine, May - June 2015


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 1 g (2%)
Cholesterol 35 mg (11%)
Sodium 560 mg (23%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 2 g (8%)
Protein 20 g (33%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a