Three Peppercorn Marlin

1/2 cup raspberry vinegar
1 tsp red peppercorns, crushed
1 tsp green peppercorns, crushed
1 tsp black peppercorns, crushed
1/2 cup low sodium chicken broth, undiluted
2 tbs no sugar added raspberry spread
1 tsp dijon mustard
1 tsp cornstarch
1 tbs water
vegetable cooking spray
4 marlin fillets
2 tsp olive oil

Combine first 4 ingredients in a small saucepan. Bring to a boil and reduce heat, simmer uncovered, until mixture is reduced to 1/4 cup. Add chicken broth, raspberry spread and mustard, simmer uncovered for 20 minutes, stirring occasionally. Combine cornstarch and water, stirring until smooth. Add to the broth mixture, stirring constantly until mixture comes to a boil, cook 1 minute and set aside, keep warm. Coat grill rack with cooking spray, place on grill over medium hot coals. Brush both sides of each fillet with olive oil. Place fillets on rack and grill for 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter and spoon peppercorn mixture evenly over fillets. Serves 4.