Pineapple-Mango Salsa over Grilled Halibut
10 mins. to Prepare
10 mins. Cooking Time
60 mins. Standing Time marinating
80 mins. Total
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.
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.
Amount Per Serving
|Calories from Fat|
|Total Fat g||0%|
|Saturated Fat g||0%|
|Dietary Fiber g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Rate this Recipe
What do you think about this recipe? (required)
By submitting a recipe review you agree and acknowledge to Nestlé's Terms & Conditions
I give this recipe 5 stars. It's amazing!
This salsa was delicious. I served it with Scalops and rainbow trout and everyone enjoyed it. Thanks for another delicious recipe.
We go fishing in Mexico at lease twice a year and I was looking for a recipe for Mai Mai and ran across this one. I have been making for over a year and my family loves it. We even use some with chips. It is good on any kinds of fish we catch...Marlin, Mackeral, Red Snapper.
VERY TASTY. EVERYONE ENJOYS THE FLAVOR. ALSO TRIED WITH GRILL SHRIMP AND SCALLOP. DELICIOUS.
My family enjoyed the new twist of mango on the fish.
I made this for the guys at work for lunch and they loved it! So I changed the fish to Mahi Mahi and made it for dinner at home. It was even better with the Mahi Mahi.
this is one of the best tasting ways to serve pineapple i have ever tried. we found it difficult to do some of the steps but well worth it.thanks.