Ingredients
1/2 cup pineapple preserves2 tablespoons rice vinegar2 teaspoons minced fresh gingerroot2 garlic cloves, minced3/4 teaspoon salt, divided1/4 teaspoon cayenne pepper4 red snapper fillets (6 ounces each)3 teaspoons olive oil
Preparation
In a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with cooking spray. Rub fillets with oil; sprinkle with remaining salt.
Broil 4-6 in. from the heat for 5 minutes. Baste with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Baste with remaining glaze.
