Mahimahi With Pineapple Chutney

• 2 teaspoons canola oil
• 1 1/2 cups finely chopped red onion
• 1 cup finely chopped red bell pepper
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon minced seeded habanero pepper
• 1 garlic clove, minced
• 1 teaspoon kosher salt, divided
• 1/4 cup gold rum
• 3 cups fresh pineapple, cut into 1/2-inch pieces
• 1/2 cup packed brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• Cooking spray
• 6 (6-ounce) mahimahi fillets
• 1/4 teaspoon freshly ground black pepper

1. 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.
2. 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.
3. 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 Gewurztraminer ($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

canola oil, red onion, red bell pepper, fresh ginger, pepper, garlic, kosher salt, gold rum, fresh pineapple, brown sugar, lime juice, fresh cilantro, cooking spray, mahimahi fillets, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mahimahi-with-pineapple-chutney (may not work)