Pineapple Salsa Topped Halibut
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Pineapple Salsa Topped Halibut
Cook Time 11 minutes
Prep Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| Pineapple Salsa | |
| 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* |
| Halibut | |
| 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:
- For salsa, combine pineapple, bell pepper, cilantro, vegetable oil, ginger and jalapeño pepper in small bowl; mix well. Cover; refrigerate until ready to serve.
- Prepare grill for direct cooking. Brush halibut with olive oil; sprinkle with salt.
- Grill halibut on uncovered grill over medium-hot coals 8 minutes or until fish flakes when tested with fork, turning once.
- Top halibut with salsa; serve immediately.
Serving suggestion
Serve with rice pilaf.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| 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 |
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