Poached Halibut With Chunky Pineapple Salsa - cooking recipe

Ingredients
    1 (15 ounce) can pineapple chunks in juice
    1 seedless cucumber, peeled and diced
    1 medium red bell pepper, chopped
    2 tablespoons chopped red onion
    1 teaspoon white wine vinegar
    1 teaspoon hot pepper sauce (optional)
    1 3/4 cups Swanson(R) Chicken Broth or Swanson(R) Chicken Stock
    1/4 cup white wine
    4 (6 ounce) halibut fillets
Preparation
    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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