Cooking Directions

• Drain the pineapple and reserve 2/3 cup juice.
• Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
• Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.

Ingredients

• 1 can (about 15 ounces) pineapple chunksin juice
• 1 seedless cucumber, peeled and diced (about 1 2/3 cups)
• 1 medium red bell pepper, chopped (about 3/4 cup)
• 2 tablespoons chopped red onion
• 1 teaspoon white wine vinegar
• 1 teaspoon hot pepper sauce(optional)
• 1.75 cups Swanson® Chicken Broth
• 0.25 cup white wine
• 1.5 pounds halibut fillet(about 4 fillets)