Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Gold rum has a pronounced flavor and adds a decidedly Caribbean influence to this spicy-sweet dish. The rum is aged in barrels, and through this process it takes on an amber hue and develops subtle flavors of caramel and vanilla. If you can't find gold, use white rum.

Tim Cebula
Recipe by Cooking Light January 2010

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Credit: Romulo Yanes; Styling: Deborah Williams

Recipe Summary

Yield:
6 servings (serving size: 1 fillet and about 1/3 cup chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 teaspoon salt. Cook 4 minutes, stirring constantly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.

  • Wine note: Even if you usually drink only bone-dry wines, make an exception here. This sweet-hot chutney calls for a wine with a touch of sugar. Slightly off-dry Stanza 2008 Gewürztraminer ($13) from California's Monterey County (a wine region that's taking off) is full of lively white peach, spicy green apple, sweet jasmine, green herbs, and orange zest that match this tropical dish for fruit, spice, and exotic spirit. --Sara Schneider

Nutrition Facts

337 calories; fat 3g; saturated fat 0.5g; mono fat 1.2g; poly fat 0.8g; protein 32.6g; carbohydrates 44g; fiber 4.2g; cholesterol 120mg; iron 2.9mg; sodium 473mg; calcium 88mg.
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