Mahimahi with Pineapple Chutney

Golden rum has a pronounced taste and gives this spicy-sweet dish a Caribbean touch. Rum is aged in barrels, and as a result of this process, it takes on an amber hue and acquires subtle aromas of caramel and vanilla. If you can't find a golden color, use white rum.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and the next 4 ingredients (via garlic); add 1/2 teaspoon salt. Cook for 4 minutes, stirring constantly. Add the rum to the pan; cook for 20 seconds or until the liquid has evaporated. Add pineapple, sugar and juice; bring to a boil. Cook for 15 minutes or until the liquid thickens. Remove from heat; allow to cool slightly. Add the cilantro.Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Sprinkle the fish evenly on both sides with the remaining 1/2 teaspoon salt and black pepper. Add the fish to the pan; cook for 6 minutes on each side or until desired browning. Serve with chutney.Note to wine: Even if you usually only drink dry wines, make an exception here. To this sweet and hot chutney, you need to add wine with a small amount of sugar. The slightly dry Gewurztraminer Stanza 2008 ($13) from California's Monterey County (a growing wine region) is packed with vibrant white peach, spicy green apple, sweet jasmine, green herbs and orange peel that combine with the fruits, spices and exotic flavor of this tropical dish. --Sara Schneider