Sweet & Spicy Fish
Entree / Seafood
4 (6 oz.) Fish fillets (salmon, tilapia or cod)
2 cups Robert Rothschild Farm Roasted Pineapple & Habanero Sauce
Salt & pepper to taste
Pat the fish fillets dry and rub with olive oil and then season with salt and pepper.
Grill 2 minutes on each side.
Turn the heat to the lowest setting, brush with Roasted Pineapple & Habanero Sauce and continue cooking an additional 4 - 5 minutes until fish begins to flake.
Preheat oven to 450 degrees F.
Arrange fish in a 9x13-inch baking pan that has been sprayed with non-stick cooking spray.
Season with salt and pepper.
Bake, uncovered, for 10 - 12 minutes per inch thickness of fish.
Brush Roasted Pineapple & Habanero Sauce on fish every 2 - 3 minutes.
Serve with additional sauce for dipping.