Grilled Halibut with Pineapple-Lime Salsa

1/3 cup pineapple preserves
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
1 tablespoon seeded, finely chopped jalapeno pepper
1 teaspoon dried mint flakes
1/8 teaspoon salt
2 tablespoons fresh lime juice
1 8 ounce can unsweetened pineapple tidbits, drained
1 teaspoon vegetable oil
1 large garlic clove, minced
4 4 ounce halibut steaks (about 3/4 inch thick)
1/4 teaspoon salt
vegetable cooking spray
lime wedges, optional
cilantro sprigs, optional

Combine the first 8 ingredients in a bowl; stir well. Set salsa aside.
Combine oil and garlic; brush over fish. Sprinkle 1/4 teaspoon salt over
fish; set aside. Prepare grill or broiler. Place fish on grill rack or
broiler pan coated with cooking spray, and cook 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, if
desired. Serves 4.

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