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Grilled Halibut With Sweet & Spicy Fruit Salsa
My family loves this dish so much I think they’d eat it every day! I like it because it’s wholesome, low in calories and delicious.I refrigerate the salsa about four hours ahead of time so the flavors can blend.—Patricia Nieh, Portola Vally, California
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Ingrédients
- A bowl with a capacity of 1/4 liter containing chopped fresh pineapple
- A bowl with a capacity of 1/4 liter containing chopped peeled mango
- A cup with a capacity of 170 ml containing chopped sweet red pepper
- 1 medium tomato, seeded and chopped
- A cup with a capacity of 80 ml containing chopped seeded peeled cucumber
- A cup with a capacity of 60 ml containing minced fresh cilantro
Préparation
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In a small bowl, combine the first eight ingredients; chill until serving.
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Brush halibut with oil; sprinkle with salt and pepper.Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.Grill halibut, covered, over high heat or broil 3-4 in.from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.Serve with salsa.
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