Poached Halibut with Pineapple Salsa

Get that fun, island feel in your own kitchen with this fresh, inventive
supper idea.

Poached Halibut with Pineapple Salsa
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 15 min.

1 can (15 1/4 oz.) pineapple chunks in juice, undrained
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)
1 3/4 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1/4 cup white wine
4 halibut fillets (about 1 1/2 lb.)

Directions:
 1. Drain the pineapple and reserve 2/3 cup juice.
 2. Mix the pineapple chunks, cucumber, red pepper, red onion, vinegar
and hot pepper sauce, if desired, in a medium bowl and set aside.
 3. Heat the broth, wine and reserved pineapple juice in a 12-inch
skillet over high heat to a boil. Add the fish and 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. Serves 4.

Kitchen Clip:
Serve with prepared white rice and your favorite green vegetable.
Received on Thu May 31 20:48:20 2007