Poached Halibut with Chunky Pineapple Salsa

Directions

Ingredients :

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 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock

¼ cup white wine

4 (6 ounce) halibut fillets

Methods :

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.