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Caribbean Glazed Swordfish with Pineapple Chutney Caribbean Glazed Swordfish with Pineapple Chutney 0 Makes: 4 servings 1/2 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce or 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 swordfish steaks 1 Pineapple Chutney (recipe follows) Purchase fresh prepared pineapple from the supermarket produce section.
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Caribbean Glazed Swordfish with Pineapple Chutney

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 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 swordfish steaks,seasoned with salt and pepper to taste
  • 1 Pineapple Chutney (recipe follows)

Directions

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).

- Tips

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
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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