- 1 (15 ounce) can pineapple chunks in juice
- 1 seedless cucumber, peeled and diced
- 1 medium red bell pepper, chopped
- 2 tablespoons chopped red onion
- 1 teaspoon white wine vinegar
- 1 teaspoon hot pepper sauce (optional)
- 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup white wine
- 4 (6 ounce) halibut fillets
- 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.
04/04/2018
recipepes.com
Poached Halibut with Chunky Pineapple Salsa, recipe
PT15M
PT1H
5
455 calories