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Ingredients25 m servings 284 cals
Original recipe yields 4 servings
- 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.
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Per Serving: 284 calories; 4.2 g fat; 21.3 g carbohydrates; 36.9 g protein; 56 mg cholesterol; 545 mg sodium. Full nutrition
ReviewsRead all reviews 3
Easy t o make and healthy. As described the recipe doesn’t pack a flavor punch. But I really liked the pineapple, cucumber and pepper garnish. I’ll try this again and mess about to amp up the...