Grilled Amberjack with Caramelized Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Prep: 9 minutes Marinate: 30 minutes Cook: 30 minutes Ingredients:
1/4 cup plus 2 tablespoons reduced-calorie maple syrup, divided |
3 tablespoons low-sodium teriyaki sauce |
1 tablespoon lemon juice |
2 teaspoons minced garlic |
6 (4-ounce) amberjack fillets (3/4 inch thick) |
butter-flavored vegetable cooking spray |
1 large sweet onion, thinly sliced |
2 teaspoons margarine, melted |
Directions:
1. Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice, and garlic in a large heavy-duty, zip-top plastic bag. Add fish. Seal bag, and shake gently until fish is well coated. Marinate in refrigerator 30 minutes.
2. Coat one side of a 12-inch square of heavy-duty aluminum foil with cooking spray. Place onion slices on half of coated side of foil. Combine remaining 2 tablespoons maple syrup and margarine, stirring well. Drizzle syrup mixture over onion. Fold foil over onion; crimp edges to seal.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place foil packet on rack; grill, covered, 20 to 25 minutes or until onion is tender and golden. Set aside, and keep warm.
4. Remove fish from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Transfer fish to a serving platter; top evenly with onion.
|
|