Ingredients
- 1 can (about 15 ounces) pineapple chunks in juice
- 1 seedless cucumber, peeled and diced (about 1 2/3 cups)
- 1 medium red pepper, chopped (about 3/4 cup)
- 2 tbsp chopped red onion
- 1 tsp white wine vinegar
- 1 tsp hot pepper sauce (optional)
- 13/4 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Broth</a> or <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Stock</a>
- 1/4 cup white wine
- 4 halibut filets (about 1 1/2 pounds)
Directions
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.
