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Grilled Swordfish With Pineapple Plantain Chutney

Nutrition per serving    (USDA % daily values)
CAL
837
FAT
138%
CHOL
103%
SOD
16%

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Ingredients for 4 servings

2 tablespoons butter

1 ripe plantain, peeled, chopped

2 cups chopped peeled fresh pineapple

1/2 cup of dry white wine

1/2 cup chicken stock or canned low-salt broth

1/2 serrano chili, seeded, minced

1/2 cup fresh lime juice

1/3 cup chopped shallots

1 tablespoon plus 1 teaspoon honey

1/4 cup olive oil

4 8-ounce swordfish steaks

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