Grilled Amberjack With Caramelized Onion Recipe

ingredients

1/4 cup maple syrup, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons maple syrup, divided
3 tablespoons low-sodium teriyaki sauce
1 tablespoon lemon juice
2 teaspoons minced garlic
6 amber jack fillets (6 ounce size, you may substitute mahimahi or swordfish)
butter-flavored non-stick cooking spray
1 large Vidalia onion, thinly sliced
2 teaspoons butter, melted

directions

Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice, and garlic in a large zip-top plastic bag. Add fish. Seal bag, and shake gently until fish is well coated. Marinate in refrigerator 20 minutes.

Prepare grill.

While fish marinates, coat 1 side of a 12-inch square of heavy-duty foil with cooking spray. Place onion slices on half of coated side of foil.

Combine 2 tablespoons maple syrup and butter, stirring well. Drizzle syrup mixture over onion. Fold foil over onion, and crimp edges to seal.

Place foil packet on grill rack. Cover and grill 20 to 25 minutes or until onion is tender and golden. Set aside, and keep warm.

Remove fish from marinade, reserving marinade. Place marinade in a small saucepan, bring to a boil, and set aside.

Place fish on grill rack coated with cooking spray, cover and grill 4 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Place fish on a serving platter, top evenly with onion.

nutrition data

182 calories, 5 grams fat, 17 grams carbohydrates, 18 grams protein per serving.

reviews & comments

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