Pineapple-Mango Salsa over Grilled Halibut

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Pineapple-Mango Salsa over Grilled Halibut

Prep:: 10 mins
Cooking:: 10 mins
Cooling:: 60 mins
Yields:: 4

Luscious mango nectar combined with pineapple chunks and diced fresh mango make a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime peel this marinade renders the fish flavorful and moist.

Directions
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Ingredients

SALSA
1 cup diced pineapple
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced mango
1/2 cup mango nectar
1/4 cup chopped fresh cilantro
1/4 teaspoon grated lime peel
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
HALIBUT
4 (4 ounces each) skinless halibut fillets
1 tablespoon olive oil
1 lime, juiced
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon

Directions

FOR SALSA:
COMBINE pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover. Marinate in refrigerator for 1 hour. Bring to room temperature.

FOR HALIBUT:
PLACE halibut fillets in a large freezer bag; add oil, lime juice and bouillon. Seal; gently shake bag to cover fillets in marinade. Place in refrigerator for 30 minutes.

PREHEAT grill or broiler.

GRILL or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut.