Poached Halibut with Chunky Pineapple Salsa
1 (15 ounce) can pineapple chunks in juice
1 seedless cucumber
peeled and diced
1 medium red bell pepper
2 tablespoons chopped red onion
1 teaspoon white wine vinegar
1 teaspoon hot pepper sauce (Optional)
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¼ 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.
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