Grilled Halibut With Sweet & Spicy Pear Salsa

Makes 6 Servings


  • 2 cans (15 ounces each) Bartlett pear halves, drained
  • 1/2 cup mango chutney
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons sliced radishes
  • 1/4 teaspoon ground cumin
  • Red cayenne pepper, to taste
  • 6 (6 to 8 ounces each) halibut steaks
  • 2 tablespoons olive oil
  • 2 tablespoons lemon pepper

    Set aside 6 pear halves. Dice remaining pear halves. In small bowl, mix diced pears with chutney, parsley, green onions, radishes, cumin and cayenne pepper; set aside. Brush halibut steaks on both sides with olive oil. Sprinkle with lemon pepper. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish just flakes when tested with a fork. To serve, place halibut on serving plate. Arrange pear half next to fish. Top with pear chutney mixture.

    NUTRITION (Per Serving)
    Calories: 371
    Protein: 36g
    Carbohydrate: 38g
    Fiber: 4g
    Fat: 9g
    Sodium: 494mg
    Cholesterol: 55mg