Poached Halibut with Chunky Pineapple Salsa
Poaching halibut is a quick and easy way to ensure good results...and when you serve the halibut with our sweet and savory salsa, the dish goes from really good to absolutely delicious!
Ingredients
1 can (about 15 ounces) pineapple chunksin juice
1 seedless cucumber, peeled and diced (about 1 2/3 cups)
1 medium red bell pepper, chopped (about 3/4 cup)
2 tablespoons chopped red onion
1 teaspoon white wine vinegar
1 teaspoon hot pepper sauce(optional)
1.75 cups Swanson® Chicken Broth
0.25 cup white wine
1.5 pounds halibut fillet(about 4 fillets)
1 seedless cucumber, peeled and diced (about 1 2/3 cups)
1 medium red bell pepper, chopped (about 3/4 cup)
2 tablespoons chopped red onion
1 teaspoon white wine vinegar
1 teaspoon hot pepper sauce(optional)
1.75 cups Swanson® Chicken Broth
0.25 cup white wine
1.5 pounds halibut fillet(about 4 fillets)
Instructions
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.
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
Poaching halibut is a quick and easy way to ensure good results...and when you serve the halibut with our sweet and savory salsa, the dish goes from really good to absolutely delicious...
Directions
Print
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.
Ingredients
1 can (about 15 ounces) pineapple chunksin juice1 seedless cucumber, peeled and diced (about 1 2/3 cups)1 medium red bell pepper, chopped (about 3/4 cup)2 tablespoons chopped red onion1 teaspoon white wine vinegar1 teaspoon hot pepper sauce(optional)1.75 cups Swanson® Chicken Broth0.25 cup white wine1.5 pounds halibut fillet(about 4 fillets)
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