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Frank's® RedHot®



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Servings: 12


  • 1/2 cup + 2 Tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/3 cup Melted butter
  • 1 tbsp. Jerk seasoning
  • 1/2 cup Grilled diced pineapple rings
  • 1/2 cup Grilled diced red bell peppers
  • 1 tbsp. Chopped cilantro
  • 1 cup Prepared chutney
  • 12 each Swordfish steaks, 5-6 oz. 1” thick


  • 3. For each serving grill swordfish 5-6 minutes per side. Brush fish with 1 tbsp. glaze and top with 2 tbsp. chutney.
  • 1. Combine 1/2 cup RedHot, lime juice , butter and jerk seasoning. Reserve glaze until needed.
  • 2. Add pineapple, peppers, cilantro and 2 tbsp. RedHot to prepared chutney. Refrigerate until needed.