Poached Halibut With Chunky Pineapple Salsa

1. 1

   Drain the pineapple and reserve 2/3 cup juice.

2. 2

   Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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