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Broiled Sea Bass With Pineapple-Chili-Basil Glaze

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Photo: Cooking Light


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3 tablespoons pineapple preserves

2 tablespoons rice vinegar

1 teaspoon chopped fresh or 1/4 teaspoon dried basil

1/8 teaspoon crushed red pepper

1 garlic clove, minced

3/4 teaspoon salt, divided

4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)

1/4 teaspoon black pepper

cooking spray

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