| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Fish, And, Seafood |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Pineapple preserves |
| 1/4 |
c |
Finely chopped red bell pepper |
| 2 |
tb |
Finely chopped red onion |
| 1 |
tb |
Seeded finely chopped jalapeno |
|
|
Pper |
|
|
Pepper |
| 1 |
ts |
Dried mint flakes |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Fresh lime juice |
| 8 |
oz |
Unsweetened pineapple tidbits, (1 |
|
|
N) drai ined |
| 1 |
ts |
Vegetable oil |
| 1 |
lg |
Garlic clove, minced |
| 4 |
|
Halibut steaks, (4-ounce) |
|
|
(3/4 inch thick) |
| 1/4 |
ts |
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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