CARIBBEAN GLAZED SWORDFISH WITH PINEAPPLE CHUTNEY

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Owner/Copyright: PIL 2005

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Servings: 4 servings

Prep Time: 20

Cook Time: 15

INGREDIENTS:

1/2 cup FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce

1/4 cup packed light brown sugar

1 tsp. dried thyme leaves

1/2 tsp. ground allspice

2 tbsp. olive oil

4 (1 inch thick) swordfish steaks, seasoned with salt and pepper to taste

Pineapple Chutney (recipe follows)

DIRECTIONS:

MIX Chile 'n Lime™ Hot Sauce, sugar, thyme and allspice in small bowl. Reserve 3 tbsp. for Pineapple Chutney.

STIR oil into remaining spice mixture; thoroughly baste fish.

GRILL fish on covered well-greased rack, over medium-high direct heat for 10 to 15 min. until opaque in center, turning once. Serve with Pineapple Chutney.

TIPS:

Pineapple Chutney: In bowl, combine 2 cups diced fresh pineapple, 1 diced red bell pepper, 2 Tbsp. minced red onion, 1 Tbsp. minced cilantro leaves, and 1 Tbsp. minced candied ginger. Toss with reserved 3 Tbsp. spice mixture. Makes 3 cups.

Tip: Purchase fresh prepared pineapple from the supermarket produce section.