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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.

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.

Nutritional Information

  • Serving Size
    1/4 of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat g
  • Saturated Fat g
  • Cholesterol mg
  • Sodium mg
  • Carbohydrates g
  • Dietary Fiber g
  • Sugars g
  • Protein g
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron