Poached Halibut with Chunky Pineapple Salsa

Campbell's Poached Halibut with Chunky Pineapple Salsa Recipe

Poaching halibut is a quick and easy way to ensure good results...and when you serve the halibut with our sweet and savory salsa, the dish goes from really good to absolutely delicious!

At a glance


10 min.


25 min.



Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 can (about 15 ounces) pineapple chunks in juice
1 seedless cucumber, peeled and diced (about 1 2/3 cups)
1 medium red pepper, chopped (about 3/4 cup)
2 tablespoons chopped red onions
1 teaspoon white wine vinegar
1 teaspoon hot pepper sauce (optional)
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup white wine
4 halibut fillets (about 1 1/2 pounds)

How to Make It

  • 1

    Drain the pineapple and reserve 2/3 cup juice.

  • 2

    Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.

  • 3

    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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Recipe Nutritional Information

Made With

Swanson Chicken Broth Swanson Chicken Stock


286 290


4g 4g


1g 1g


57mg 54mg


473mg 320mg


21g 21g


2g 2g


37g 38g


25%DV 25%DV


85%DV 85%DV


11%DV 11%DV


11%DV 12%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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