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!

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2 Comments »

  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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