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
*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.
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
