RED CHILI GLAZE:
Grill seasoned, oiled fillets for 1-2 minutes on each side. Move charred rare fillets to baking dish, coat with Red Chili Glaze, cover and place in hot oven to finish glaze. Top off fillets with Pineapple Mango Salsa, chopped parsley, and lemon. Serve with your favorite rice and vegetable dish.
PINEAPPLE MANGO SALSA:
Combine all ingredients in bowl. Finish with lime juice.
ALAN ZEMAN 15