Caribbean Glazed Swordfish with Pineapple Chutney
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
Use this spicy marinade for any firm white fish or shrimp. The colorful chutney pairs well with fish or poultry.
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.