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Caribbean Glazed Swordfish with Pineapple Chutney Use this spicy marinade for any firm white fish or shrimp. The colorful chutney pairs well with fish or poultry. Caribbean Glazed Swordfish with Pineapple Chutney Makes: 4.00 servings 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 inch swordfish steaks 1 Pineapple Chutney (recipe follows) 0 FRANK'S® RedHot® Hot Buffalo Wings Sauce or FRANK'S® RedHot® Buffalo Wings Sauce 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.
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Caribbean Glazed Swordfish with Pineapple Chutney

Use this spicy marinade for any firm white fish or shrimp. The colorful chutney pairs well with fish or poultry.

Makes: 4 servings
Prep Time: 20 min
Cook Time: 15 min
User Rating:

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 inch swordfish steaksseasoned with salt and pepper to taste
  • 1 Pineapple Chutney (recipe follows)
  • FRANK'S® RedHot® Hot Buffalo Wings Sauce or FRANK'S® RedHot® Buffalo Wings Sauce

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.

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Caribbean Glazed Swordfish with Pineapple Chutney

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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