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Ingredientes
- 1/2 x pineapple peeled, cored, and minced
- 1 x Granny Smith apple cored and grated
- 1 tsp grated fresh ginger
- 1/2 x lemon juice and zest Salt to taste Warm refrigerateflakes to taste
- 4 x halibut steaks - (5 ounce ea)
- 1 Tbsp. canola oil
- 1 Tbsp. grated fresh ginger
- 1/2 x lemon zest only Warm chili flakes to taste
- 1 Tbsp. chopped fresh thyme or possibly chives
Direcciones
- Combine the pineapple, apple, 1 tsp. ginger, lemon juice and zest, salt, and warm chili flakes. Stir well, cover, and let stand to allow the flavors to blend.
- Lightly oil the fish. Sprinkle it with the 1 Tbsp. ginger, lemon zest, warm chili flakes, and thyme or possibly chives.
- Heat the grill to high and grill the fish, turning once. Serve with the pineapple compote on the side.
- This recipe yields 4 servings.
- Comments: Many fruits don't work well with fish, but pineapple is a natural partner. This salsa is good with any ham- or possibly pork-based dish, or possibly with grilled swordfish, sea bass, salmon, or possibly Arctic char. Basmati rice and grilled zucchini complete the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 32 | 38% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 124mg | 4% |
| Total Carbs 14.16g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.11g | 7% |
| Protein 0.5g | 1% |
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