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Pollo alla Firènze
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Pineapple Salsa Topped Halibut
Cook Time: 11 minutes
Prep Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
3/4
cup diced fresh pineapple or 1 can (8 ounces) unsweetened pineapple chunks, drained
2
tablespoons finely chopped red bell pepper
2
tablespoons chopped fresh cilantro
2
teaspoons vegetable oil
1
teaspoon minced fresh ginger
1
teaspoon minced jalapeño pepper*
4
halibut or swordfish steaks (6 ounces each), cut about 3/4 inch thick
1
tablespoon garlic-flavored olive oil**
1/4
teaspoon salt
Preparation:
1.
For salsa, combine pineapple, bell pepper, cilantro, vegetable oil, ginger and jalapeño pepper in small bowl; mix well. Cover; refrigerate until ready to serve.
2.
Prepare grill for direct cooking. Brush halibut with olive oil; sprinkle with salt.
3.
Grill halibut on uncovered grill over medium-hot coals 8 minutes or until fish flakes when tested with fork, turning once.
4.
Top halibut with salsa; serve immediately.
Serving suggestion
Serve with rice pilaf.
Nutritional Information:
| Serving Size: | |
| Sodium | 237 mg |
| Protein | 36 g |
| Fiber | <1 g |
| Carbohydrate | 4 g |
| Cholesterol | 55 mg |
| Saturated Fat | 1 g |
| Total Fat | 10 g |
| Calories from Fat | 35 % |
| Calories | 253 |
Dietary Exchange:
| Meat | 4 |
| Fruit | 1/2 |
This recipe appears in:
Island
