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

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