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Luscious mango nectar combined with pineapple chunks and diced fresh mango make a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime peel this marinade renders the fish flavorful and moist.
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Original reipce makes 2 dozen Change Servings
FOR SALSA:
COMBINE pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover. Marinate in refrigerator for 1 hour. Bring to room temperature.
FOR HALIBUT:
PLACE halibut fillets in a large freezer bag; add oil, lime juice and bouillon. Seal; gently shake bag to cover fillets in marinade. Place in refrigerator for 30 minutes.
PREHEAT grill or broiler.
GRILL or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut.
| Calories | |
| Calories from Fat |
| %Daily Value* | |
| Total Fat g | 0% |
| Saturated Fat g | 0% |
| Cholesterol mg | 0% |
| Sodium mg | 0% |
| Total Carbohydrate g | 0% |
| Dietary Fiber g | 0% |
| Sugars g | |
| Protein g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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