It’s officially grilling weather! As soon as the sun starts shining, you’ll find me on the back deck, grilling up a storm and enjoying being out in the fresh air while I cook. This Whole30 Grilled Halibut with Strawberry Avocado Guacamole and Coconut Cauliflower Rice is one of my all-time favorite spring and summer dishes, perfectly kid friendly and absolutely perfect for a fresh, tasty, healthy dinner. If you’ve been here a while, I shared this recipe on Whole30 Recipes two summers ago, and it’s been a go-to for our family ever because it’s simple, unbelievably delicious, and super nourishing.
Over the years, we’ve spent countless nights out on the back deck, eating and drinking, laughing, and letting the kids play in the yard. But since our house just sold and we aren’t quite sure where we’ll be living, the one thing I’m trying to soak in in our last few weeks here is time out there. As long as it’s not pouring out, I’ll be firing up the grill every night come 5pm. And since we’re extra busy packing and organizing, I’m excited about one of the secret bonuses of grilling — that there’s always way less clean up afterwards.
What I really like about the strawberry guacamole & coconut cauliflower rice, is that they’re both amazing sides for your Whole30, or basically any day. I’ve been making the strawberry guacamole almost daily for the last week or so (strawberry season is in full swing here in VA!) and it’s just sooooo good. The coconut cauliflower rice goes great on salads, tacos, and more.
Variations: Substitute chicken breasts if you don’t like fish, or substitute any white fish if you don’t have halibut on hand (it’s so expensive, so I only buy it like twice a year!). You can also substitute mango for the strawberries, or leave the fruit off completely if you’re following a low carb or keto plan.
Grilled Halibut with Strawberry Guacamole and Coconut Cauliflower Rice
Whole30, Paleo, Gluten Free
- 4 4-6 oz. Halibut fillets
- 3 tbsp olive or avocado oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- pinch cayenne optional
- 1 pint strawberries
- 2 avocado
- 2 tsp diced red onion
- 1 tbsp diced jalapeno
- 3-4 tbsp chopped cilantro
- 1 lime juiced
- ½ tsp salt
Coconut Cauliflower Rice
- 1 head of cauliflower or 1 bag of frozen cauliflower rice
- ¾ cup dried coconut flakes be sure no sugar is added
- ½ tsp salt
- 1 tbsp lime juice
- 1 tsp lime zest
Make the Strawberry Guacamole
Hull and slice the strawberries and set in a bowl. Stir in the red onion, jalapeño, cilantro, lime, and salt. Cover and set in the fridge until you’re just about ready to eat.
Just before serving, cut the avocados in half, remove the pit, and dice. This keep the avocado from browning while you cook everything else. Stir the avocado into the strawberry mixture and season to taste if necessary.
Make the Cauliflower Rice
Wash the cauliflower and cut into bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice.
Lay the cauliflower on a large tea towel and squeeze out any extra moisture over the sink or a bowl. Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized.
Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast. Stir in the salt, zest, and lime juice.
Grill the Fish
Preheat your grill. Pat dry the fish and drizzle with oil and seasonings, turning to coat.
Grill over medium heat for about 3-4 minutes per side, depending on the thickness of the fish, until flakey and cooked through. Serve with guacamole and cauliflower rice.
Looking for more seafood goodness? Check out my Whole30 Bruschetta Salmon!