| 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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