Trouble With Toast

Recipe: Halibut with Pineapple Lime Salsa | July 2, 2008

So, boyfriend and I are back to our low-fat diet.  This is good because it means I will stand a snowball’s chance in hell of achieving my weight loss and fitness goals for the next 6 months.  This is bad because it means that cooking and eating are a lot more limited than I’m used to.  However, low in fat does not have to mean low in flavor, as demonstrated by this light and tasty fish recipe from a 2005 issue of Cooking Light magazine.  The jalapenos weren’t hot enough for spicehounds like Jason and me, so next time we’ll use habaneros or something with a little more fire.  Otherwise, this was a colorful and delicious meal that didn’t seem like diet food.  Here’s hopin’ I can find many more recipes like this one…

  • 1/3 cup pineapple preserves
    1/4 cup finely chopped red bell pepper
    2 tablespoons finely chopped red onion
    1 tablespoon seeded, finely chopped jalapeño pepper
    1 teaspoon dried mint flakes
    1/8 teaspoon salt
    2 tablespoons fresh lime juice
    1 (8-ounce) can unsweetened pineapple tidbits, drained
    1 teaspoon vegetable oil
    1 large garlic clove, minced
    4 (4-ounce) halibut steaks (about 3/4 inch thick)
    1/4 teaspoon salt
    Vegetable cooking spray (if you don’t have nonstick cookware)

Combine the first 8 ingredients in a bowl; stir well. Set salsa aside.

Combine oil and garlic; brush over fish. Sprinkle 1/4 teaspoon salt over fish; set aside.  Place grill pan over medium-high heat. When hot, place fish on grill pan and cook 6 minutes on each side, or until fish flakes easily when tested with a fork.  Note: if you’re lucky enough to have an actual grill, you probably only need to cook the fish for 3-4 minutes per side.

Spoon the salsa over the fish.  Enjoy!



  1. The jalapenos would be plenty hot for you guys if you just crossed out the word “seeded” in your magazine.

    Looks good, and gives me ideas. I might make something like this tonight.

    Comment by Barzelay — July 2, 2008 @ 8:26 pm

  2. Very true, but I’m not a huge fan of the textural addition of seeds to a salsa (the small ones especially, as they tend to get stuck in my teeth).

    Even without enough heat, it was good–and the fish was really tasty leftover (on a sandwich) today.

    Comment by bettyjoan — July 2, 2008 @ 8:33 pm

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