Mahi-Mahi with Pineapple Glaze

1 lb. Mahi Mahi, cut in serving-size pieces (subst. haddock, tuna, swordfish)
1 garlic clove, minced
2 tsp. curry powder
1/8 tsp. allspice
1/8 tsp. salt and pepper
2 T. soy sauce
1 (10 oz) can pineapple chunks, drained
2 T. red bell pepper, diced
2 T. green onion chopped
2 T. fresh cilantro, chopped

1. Preheat grill on medium-high.  Tear a sheet of heavy-duty aluminum foil a little bigger than fish.  Fold-up sides and ends of foil to make a tray.

2. Lay fish inside foil tray, leaving space between pieces.

3. Simmer garlic, curry, allspice, salt and pepper, soy sauce and pineapple in saucepan for 5 minutes.

4. Spoon sauce over fish in tray.

5. Place foil tray on grill rack over indirect heat.  Slow grill for about 15 minutes or until internal temperature of fish reaches 145.

6. Garnish with peppers, green onion and cilantro