Grilled Spicy Red Snapper with Jamaican Mango & Peach Relish

Jamaican Mango & Peach Relish
1/2 cup Smucker's Peach Preserves
Juice of 1 lemon (about 1/3 cup)
1 small onion, finely chopped
1 teaspoon minced garlic
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large ripe mango, peeled and finely chopped

Grilled Spicy Red Snapper
1 pound red snapper or swordfish fillets, cut into 4 portions
Juice of 1 lime (about 1/3 cup)
1/2 teaspoon finely chopped hot chili pepper, or to taste
2 tablespoons chopped freshly parsley, chives, or thyme - or a combination of all three
2 tablespoons vegetable oil
Salt and pepper to taste

Combine all relish ingredients except mango; mix well. Fold in mango. Cover and chill. Using sharp knife, lightly score three to four Xs on one side of each fish fillet. Place fillets in shallow dish and rub with lime juice, hot pepper, herbs, salt, and pepper. Refrigerate at least one hour or overnight. When ready to cook, heat grill or broiler. Lightly oil fillets. Place on grill or broiler pan. Cook fish for four to six minutes; turn and cook for three to five minutes, or until the fish is slightly firm to the touch.

Serve with Jamaican Mango and Peach Relish; garnish with lemon wedges, if desired.

Makes four servings.

Note: Round out this meal with rice or a colorful pasta salad.