Grilled halibut with pineapple-lime salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Pineapple preserves |
| ¼ | cup | Finely chopped red bell pepper |
| 2 | tablespoons | Finely chopped red onion |
| 1 | tablespoon | Seeded finely chopped jalapeno |
| Pper | ||
| Pepper | ||
| 1 | teaspoon | Dried mint flakes |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Fresh lime juice |
| 8 | ounces | Unsweetened pineapple tidbits, (1 |
| N) drai ined | ||
| 1 | teaspoon | Vegetable oil |
| 1 | large | Garlic clove, minced |
| 4 | Halibut steaks, (4-ounce) | |
| (3/4 inch thick) | ||
| ¼ | teaspoon | Salt |
| Vegetable cooking spray | ||
| Lime wedges, (optional) | ||
| Cilantro sprigs, (optional) | ||
Directions
Combine the first 8 ingredients in a bowl; stir well. Set salsa aside.
Combine oil and garlic; brush over fish. Sprinkle ¼ teaspoon salt over fish; set aside.
Prepare grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish and ¼ cup salsa).
NOTES : Spoon the salsa over the fish. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
Recipe by: Cooking Light, March 1995, page 146 Sent to me by "Jack C.
Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997