Poached Halibut with Chunky Pineapple Salsa Recipe

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.