Mahi Mahi with Pineapple Chutney

from Cooking Light

2 t canola oil
1 1/2 C finely chopped red onion
1 C finely chopped red bell pepper
1 T minced peeled fresh ginger
1 t minced seeded habanero pepper
1 garlic clove, minced
1 t kosher salt, divided
1/4 cup gold rum
3 C fresh pineapple, cut into 1/2 in pieces
1/2 C packed brown sugar
3 T fresh lime juice
1 T chopped fresh cilantro
Cooking spray
6 6-oz mahimahi fillets
1/4 t freshly ground black pepper

1. Heat oil in a med saucepan over med-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 t salt. Cook 4 min, stirring constatnly. 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 med-high heat. Coat pan with cooking spray. Sprinkle both sides of fish with remaining 1/2 t salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.

Yield: 6 servings.