Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
125 ml Frank's RedHot® Chilli 'n Lime™ Hot Sauce
or Xtra Hot Cayenne Pepper Sauce
50 grams packed light brown sugar
5 grams dried thyme leaves
2 grams ground allspice
30 mL olive oil
4 swordfish steaks, seasoned with salt and pepper to taste
MIX Chili & Lime™ Hot Sauce, sugar, thyme and allspice in
small bowl. Reserve 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 centre, turning once.
Serve with Pineapple Chutney.
PINEAPPLE CHUTNEY: In bowl, combine 500 ml
diced fresh pineapple, 1 diced red bell pepper, 30 ml
minced red onion, 15 ml minced cilantro leaves, and
1 tbsp. minced candied ginger. Toss with reserved 45 ml
spice mixture. Makes 750 ml.