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