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
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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 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)
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.
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