Grilled Amberjack with Caramelized Onion Recipe
Ingredients
| 1/4 cup plus 2 tablespoons reduced-calorie maple syrup, divided | ||
| 3 tablespoons low-sodium teriyaki sauce | ||
| Lemon juice | 1 Tablespoon | |
| Garlic | 2 Teaspoon, minced | |
| 6 (4-ounce) amberjack or yellowtail fillets (3/4 inch thick) | ||
| Butter-flavored vegetable cooking spray | ||
| Sweet onion | 1 Large, thinly sliced | |
| Margarine | 2 Teaspoon, melted | |
Directions
ombine 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.
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.
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.
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 with onion.
Add fish.
Seal bag, and shake gently until fish is well coated.
Marinate in refrigerator 30 minutes.
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.
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.
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 with onion.
Chef
