My friends and family rave about this special entree every time I serve it! When I have time, I make and refrigerate the salsa early so the flavors can blend.
—PATRICIA NIEH PORTOLA VALLEY, CA
START TO FINISH: 30 MIN. MAKES: 6 SERVINGS
1 cup chopped fresh pineapple
1 cup chopped peeled mango
2/3 cup chopped sweet red pepper
1 medium tomato, seeded and chopped
1/3 cup chopped seeded peeled cucumber
1/4 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno pepper
2 tablespoons lime juice
6 halibut steaks (8 ounces each)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1. In a small bowl, combine the first eight ingredients; chill until serving.
2. Brush halibut with oil; sprinkle with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill the halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork. Serve with the salsa.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.