Grilled Amberjack with Caramelized Onion Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Low calorie maple syrup6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)
 Low sodium teriyaki sauce3 Tablespoon
 Lemon juice1 Tablespoon
 Minced garlic2 Teaspoon
 Amberjack fillet/Yellowtail fillets24 Ounce (6 Pieces, 4 Ounce Each, 3/4 Inch Thick)
 Butter flavored vegetable cooking spray1
 Sweet onion1 Large, thinly sliced
 Margarine2 Teaspoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 1220 Calories from Fat 211

% Daily Value*

Total Fat 24 g36.2%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 328 mg13.7%

Total Carbohydrates 104 g34.7%

Dietary Fiber 3.7 g14.7%

Sugars 27.6 g

Protein 147 g294.7%

Vitamin A 7.3% Vitamin C 46.9%

Calcium 9.5% Iron 6.4%

*Based on a 2000 Calorie diet

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.
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