Grilled Halibut Steak with Pineapple-Lime Salsa

For the salsa
¹⁄³ cup pineapple preserves
¼ cup finely chopped red bell pepper
2 tablespoons fi nely chopped red onion
1 tablespoon seeded, finely chopped jalapeño pepper
1 teaspoon dried mint flakes 
¹⁄8 teaspoon salt (omit if on a low-sodium diet)
2 tablespoons fresh lime juice
8 ounces canned unsweetened pineapple tidbits, drained

For the fish
1 teaspoon vegetable oil
1 large clove garlic, minced 
4 4-ounce halibut steaks (about ¾-inch thick)
¼ teaspoon salt (omit if on a low-sodium diet)
Cooking spray
Lime wedges, optional
Cilantro sprigs, optional

To prepare the salsa: Combine all ingredients in a bowl. Stir well. Set aside.
To prepare the fish: In a small bowl, combine oil and garlic; brush over fish. Sprinkle salt over fish; set aside. Heat a grill, broiler, or grill pan; coat with cooking spray. Place fi sh on grill, and cook for 3 minutes on each side, or until fish flakes easily when tested with a fork.
Spoon the salsa over the fish. Serve with lime wedges, and garnish with cilantro sprigs. 
Makes 4 servings.