Caribbean Glazed Swordfish With Pineapple Chutney

Caribbean Glazed Swordfish With Pineapple Chutney
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  • Servings: 4
  • Prep Time:
  • Cook Time:

Ingredients:

½ cup FRANK'S® REDHOT® Chile & Lime™ Hot Sauce or XTRA HOT Cayenne Pepper Sauce 125 mL
¼ cup packed light brown sugar 50 mL
1 tsp dried thyme leaves 5 mL
½ tsp ground allspice 2 mL
2 tbsp olive oil 30 mL
4 swordfish steaks, seasoned with salt and pepper to taste (1 inch/ 2.5 cm thick) 4
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.