From Light & Tasty


Angling for a healthy way to prepare seafood, our Test Kitchen came up with a recipe for halibut with a tropical twist. Grilled to tender perfection, the fillets stay moist with a light coating of lemon and oil. They're topped with a fruity salsa of emerald kiwifruit, golden mango and red peppers for an eye-catching presentation.


INGREDIENTS


* 2 medium mangoes or 4 medium peaches, peeled and cubed (about 1-1/3 cups)
* 4 kiwifruit, peeled and cubed (about 1 cup)
* 1/2 cup diced sweet red pepper
* 1/2 cup diced onion
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lemon juice, divided
* 1 tablespoon lime juice
* 2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
* 1 teaspoon honey
* 1/2 teaspoon salt, divided
* 1 tablespoon olive oil
* 4 halibut fillets or tuna steaks (6 ounces each)
* 1/4 teaspoon chili powder


SERVINGS 4
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 10 min.
COOK 10 min.
TOTAL 20 min.


DIRECTIONS



For salsa, in a large bowl, combine the mangoes, kiwi, red pepper, onion, jalapeno, 1 tablespoon lemon juice, lime juice, mint, honey and 1/4 teaspoon salt. Cover and refrigerate until serving.
In a small bowl, combine the oil and remaining lemon juice; brush over both sides of fish. Sprinkle with chili powder and remaining salt.
If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, covered, over medium heat or broil 6 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.




NUTRITIONAL INFO



Nutritional Analysis: One serving (1 fillet with 1/2 cup salsa) equals 301 calories, 8 g fat (1 g saturated fat), 54 mg cholesterol, 391 mg sodium, 21 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 5 very lean meat, 1 fruit, 1 vegetable, 1 fat.