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Drain pineapple; reserve syrup. Add water to reserved syrup to equal 1 cup. Combine with sugar, cornstarch, vinegar and soy sauce. Cook and stir until thickened. Add pineapple, peppers and green onions; cook 1 minute longer. Serve over poached halibut. Makes 4 servings.
Poached Alaska Halibut: Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 springs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness measured at its thickest part, or until halibut flakes when tested with a fork.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org