Pineapple Salsa Topped Halibut
Prep Time 20 minutes
Cook Time 11 minutes
Makes 4 servings
|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**|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
**Or, add 1/4 teaspoon minced garlic to 1 tablespoon olive oil.
- 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.
Serve with rice pilaf.
|Calories from Fat||35 %|
|Total Fat||10 g|
|Saturated Fat||1 g|
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