Poached Halibut With Chunky Pineapple Salsa Recipes

POACHED HALIBUT WITH CHUNKY PINEAPPLE SALSA

Steps:

• Drain the pineapple and reserve 2/3 cup juice.
• Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
• Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.

CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

Steps:

• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Combine all ingredients in a medium bowl and whisk to combine.
• Combine all ingredients in a medium bowl and whisk to combine.
• In a medium bowl add all the ingredients and combine well.
• In a medium bowl add all the ingredients and combine well.

INGREDIENTS1 CAN (ABOUT 15 OUNCES) PINEAPPLE CHUNKS IN JUICE1 SEEDLESS CUCUMBER, PEELED AND DICED (ABOUT 1 2/3 CUPS)1 MEDIUM RED PEPPER, CHOPPED (ABOUT 3/4 CUP)2 TBSP CHOPPED RED ONION1 TSP WHITE WINE

Steps:

• Drain the pineapple and reserve 2/3 cup juice. Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl. Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.

POACHED HALIBUT WITH CHUNKY PINEAPPLE SALSA

Steps:

• Drain the pineapple and reserve 2/3 cup juice.
• Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
• Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.