CARIBBEAN GLAZED SWORDFISH WITH PINEAPPLE CHUTNEY
Servings: 4 servings
Prep Time: 20
Cook Time: 15
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, salmon or tuna 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.
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.