Yield: 4 servings
|15¼ ounce||Can unsweetened pineapple|
|\N \N||Tidbits; undrained|
|¼ cup||Plus 1 T Amaretto di Amore|
|¼ cup||Minced sweet red or green|
|2 tablespoons||Mahimahi or amberjack|
|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