Yield: 4 servings
Measure | Ingredient |
---|---|
15¼ ounce | Can unsweetened pineapple |
\N \N | Tidbits; undrained |
¼ cup | Plus 1 T Amaretto di Amore |
\N \N | Divided |
¼ cup | Minced sweet red or green |
\N \N | Pepper |
2 tablespoons | Mahimahi or amberjack |
\N \N | Fillets |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 tablespoons | Honey |
2 tablespoons | Slivered almonds; toasted |
NORMA WRENN NPXR56B
Drain pineapple, reserving pineapple and 1 tablespoon juice separately. Combine pineapple, reserved 1 tablespoon juice, 3 tablespoons araretto, red pepper and chives; stir well, and set aside.
Sprinkle fish fillets evenly with salt and pepper.
Combine honey and remaining 2 tablespoons amaretto; brush each fish fillet on both sides with 1 tablespoon mixture. Grill over medium-hot coals (350 to 400 degrees) for 4 minutes; turn and cook an additional 3 minutes or until fish flakes easily when tested with a fork. Brush tops of fillets with remaining honey mixture; sprinkle with almonds. Serve with pineapple salsa.
Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School