4
Servings
Prep Time
10 Min
Cook Time
10 Min
  • 1 cup diced pineapple
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced mango
  • 1/2 cup mango nectar
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon grated lime peel
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 4 (4 ounces each) skinless halibut fillets
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
Step 1
<b>COMBINE</b> 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.<BR><BR><b>PLACE</b> 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.<BR><BR><b>PREHEAT</b> grill or broiler.<BR><BR><b>GRILL</b> 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.

Nutrition Information

189.04 Kcal

  • cholesterol

    55.57 Milligrams

  • calcium

    30.02 Milligrams

  • protein

    21.90 Grams

  • iron

    0.65 Milligrams

  • carbohydrates

    16.57 Grams

  • sugar

    12.29 Grams

  • fiber

    1.96 Grams

  • sodium

    561.29 Milligrams

  • fat

    4.01 Grams

  • saturedfat

    0.68 Grams