1/2 cup pineapple preserves
2 tablespoons rice wine vinegar
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon cayenne pepper
4 (6 ounce) fillets red snapper or orange roughy fillets
3 teaspoons olive oil
For glaze, in a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with nonstick cooking spray. Brush both sides of fillets with oil; sprinkle with remaining salt.
Broil 4-6 in. from the heat for 5 minutes. Brush with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Brush with remaining glaze.