GRILLED HALIBUT WITH SWEET AND SPICY PEAR SALSA
MAKES 6 SERVINGS

INGREDIENTS

2 cans (15 ounces each) Bartlett pear halves, drained
1/2 cup mango chutney
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onions
2 tablespoons sliced radishes
1/4 teaspoon ground cumin
Red cayenne pepper, to taste
6 (6 to 8 ounces each) halibut steaks
2 tablespoons olive oil
2 tablespoons lemon pepper

METHOD

Set aside 6 pear halves. Dice remaining pear halves. In small bowl, mix diced pears with chutney, parsley, green onions, radishes, cumin and cayenne pepper; set aside. Brush halibut steaks on both sides with olive oil. Sprinkle with lemon pepper. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish just flakes when tested with a fork. To serve, place halibut on serving plate. Arrange pear half next to fish. Top with pear chutney mixture.