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Prep 10min
Total1hr15min
Servings6
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Ingredients
Pear Salsa
1
large unpeeled pear, chopped (1 1/2 cups)
1
medium hot or mild yellow chile, chopped (2 tablespoons)
2
medium green onions, chopped (2 tablespoons)
2
tablespoons chopped fresh cilantro
2
teaspoons grated lemon peel
2
tablespoons lemon juice
1/2
teaspoon salt
Tuna
6
small yellowfin tuna, swordfish or halibut fillets (1 1/2 lb)
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Steps
1
In small glass or plastic bowl, mix all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
2
Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until fish flakes easily with fork. Serve tuna topped with salsa.
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Vary the fruits by using peaches and plums.
Even if you don’t like fish, you can enjoy this fruity salsa. It goes equally well over grilled or broiled chicken breasts or pork chops.
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