| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | And, Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Pineapple preserves |
| 1/4 | c | Finely chopped red bell |
| pepper | ||
| 2 | T | Finely chopped red onion |
| 1 | T | Seeded finely chopped |
| jalapeno | ||
| Pper | ||
| Pepper | ||
| 1 | t | Dried mint flakes |
| 1/8 | t | Salt |
| 2 | T | Fresh lime juice |
| 8 | oz | Unsweetened pineapple |
| tidbits 1 | ||
| N) drai ined, N drai ined | ||
| 1 | t | Vegetable oil |
| 1 | Garlic clove, minced | |
| 4 | Halibut steaks, 4-ounce | |
| 3/4 inch thick | ||
| 1/4 | t | Salt |
| Vegetable cooking spray | ||
| Lime wedges, optional | ||
| Cilantro sprigs, optional |
INSTRUCTIONS
Combine the first 8 ingredients in a bowl; stir well. Set salsa aside. Combine oil and garlic; brush over fish. Sprinkle 1/4 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 1/4 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@moonlink.net> 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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