Rinse fish; pat dry. Cook bacon in a large skillet 2 to 3 minutes until partially cooked but not crisp. Wrap a piece of bacon around outside of each fish steak and secure with a toothpick.

Prepare a grill with a cover for indirect grilling: Arrange preheated coals around a drip pan. Or preheat gas grill, then turn one side off and set drip pan over burners on that side. Test grill for medium heat above pan.

Place fish on lightly oiled grill rack over drip pan. Brush with some of the Tropical Glaze. Cover grill and cook for 8 to 12 minutes or just until fish begins to flake easily with a fork, turning and brushing once with additional glaze halfway through grilling time. Place the pineapple and papaya on the grill rack around the fish and directly over the coals during the last 5 minutes of grilling, turning fruit and brushing once with Tropical Glaze.

Bring remaining glaze to boiling in a small saucepan. Drizzle glaze over fish and fruit. If desired, garnish with lime wedges and citrus peels. Makes 4 servings.

Refrigerate glaze, covered, up to 1 day.

Combine 1 cup pineapple juce, 1/3 cup sugar, 4 teaspoons grated ginger, 1 tablespoon finely shredded lemon peel, 1/3 cup lemon juice, 1 tablespoon cornstarch, and 1 to 2 teaspoons habanero chile sauce or other Caribbean-style hot sauce in a medium saucepan. Cook and stir until thickened and bubbly. Cook and stir 21 minutes more. Remove from heat and stir in 1 teaspoon vanilla. Makes 1-1/2 cups.