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!
cost per recipe: $11.74
The price is determined by the national average.
can (about 15 ounces) pineapple chunksin juice
seedless cucumber, peeled and diced (about 1 2/3 cups)
medium red bell pepper, chopped (about 3/4 cup)
tablespoons chopped red onion
teaspoon white wine vinegar
teaspoon hot pepper sauce(optional)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup white wine
pounds halibut fillet(about 4 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.