- 1 can (8 oz.) pineapple chunks
- 2 tbsp. sugar
- 4 tsp. cornstarch
- 1/4 cup vinegar
- 1 tbsp. soy sauce
- 1/2 green or red pepper, cut into 3/4 inch cubes
- 1/4 cup sliced green onions
- 1 1/2 lbs. hot poached Alaska Halibut steaks (See below)
Drain pineapple; reserve syrup. Add water to reserved syrup to equal 1 cup. Combine with sugar, cornstarch, vinegar and soy sauce. Cook and stir until thickened. Add pineapple, peppers and green onions; cook 1 minute longer. Serve over poached halibut.
Poached Alaska Halibut: Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 springs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness measured at its thickest part, or until halibut flakes when tested with a fork.
Special thanks to the Alaska Seafood Marketing Institute
more halibut recipes