Grilled Mahimahi with Pineapple Salsa

15 1/4 oz Can unsweetened pineapple tidbits; undrained
1/4 c Plus 1 T Amaretto di Amore Divided
1/4 c Minced sweet red or green pepper
2 tb Mahimahi or amberjack fillets
1/2 ts Salt
1/4 ts Pepper
2 tb Honey
2 tb Slivered almonds; toasted

Drain pineapple, reserving pineapple and 1 tablespoon juice separately. Combine pineapple, reserved 1 tablespoon juice, 3 tablespoons araretto, red pepper and chives; stir well, and set aside.

Sprinkle fish fillets evenly with salt and pepper.

Combine honey and remaining 2 tablespoons amaretto; brush each fish fillet on both sides with 1 tablespoon mixture. Grill over medium-hot coals (350 to 400 degrees) for 4 minutes; turn and cook an additional 3 minutes or until fish flakes easily when tested with a fork. Brush tops of fillets with remaining honey mixture; sprinkle with almonds. Serve with pineapple salsa.

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