Halibut With Strawberry Salsa
|Plum sauce||3 Tablespoon (Bottled)|
|Lime juice||8 Tablespoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Coarsely chopped strawberries||1 Cup (16 tbs)|
|Chopped seeded cucumber||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||2 Tablespoon|
|Snipped fresh cilantro||2 Tablespoon|
|Fresh jalapeno pepper||1⁄2 Small, seeded and finely chopped|
|Halibut steak||20 Ounce, cut 3/4 inch thick (Four Pieces 4 To 5 Ounces Each, Fresh Or Frozen)|
|Non-stick cooking spray||1 Tablespoon|
|Sesame seeds||1 Teaspoon|
For strawberry salsa, in a small bowl stir together plum sauce, lime juice, and ginger.
Remove 3 tablespoons of the mixture and combine with the salt and black pepper; set aside.
Stir strawberries, cucumber, green onion, cilantro, and jalapeno pepper into the remaining mixture.
Cover and chill for up to 1 hour.
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Coat the unheated rack of a broiler pan with cooking spray.
Place fish on the prepared rack.
Brush with the reserved 3 tablespoons plum sauce mixture.
Sprinkle with sesame seeds.
Broil about 4 inches from the heat for 6 to 9 minutes or until fish flakes easily when tested with a fork