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.|
MIX Chili & Lime™ Hot Sauce , sugar, thyme and allspice in small bowl. Reserve 3 tbsp. (45 mL) 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 (500 mL) diced fresh pineapple, 1 diced red bell pepper, 2 tbsp. (30 mL) minced red onion, 1 tbsp. (15 mL) minced cilantro leaves, and 1 tbsp. minced candied ginger. Toss with reserved 3 tbsp. (45 mL) spice mixture. Makes 3 cups (750 mL).
Purchase fresh prepared pineapple from the supermarket produce section.