Summer fun and summer flavors start now! So do bikini bodies. Your family and friends will rave over Fruity Halibut Steaks, and you can make and refrigerate the salsa four hours earlier. That way, the flavors will blend. If you don’t care for the hot taste, leave out the jalapeno peppers. If working with them, I recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
- 1 cup chopped peeled mango
- 1 cup chopped fresh pineapple
- 2/3 cup chopped sweet red pepper
- 1 medium tomato, seeded and chopped
- 1/3 cup chopped seeded peeled cucumber
- 1/4 cup minced fresh cilantro
- 2 tablespoons chopped seeded jalapeno pepper
- 2 tablespoons lime juice
- 6 halibut steaks (8 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a small bowl, combine the first eight ingredients; chill until serving.
- Brush halibut with oil; sprinkle with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 6 servings.
1 halibut steak with 1/2 cup salsa equals 332 calories, 10 g fat (1 g saturated fat), 73 mg cholesterol, 323 mg sodium, 11 g carbohydrate, 2 g fiber, 48 g protein.