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1/4 Photos of Grilled Swordfish With Pineapple-Plantain Chutney
At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at epicurious.com.
Units: US | Metric
Serving Size: 1 (485 g)
Servings Per Recipe: 4