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Grilled Amberjack With Caramelized Onion

Global.Platter's picture
Ingredients
  Low calorie maple syrup 6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)
  Low sodium teriyaki sauce 3 Tablespoon
  Lemon juice 1 Tablespoon
  Minced garlic 2 Teaspoon
  Amberjack fillet/Yellowtail fillets 24 Ounce (6 Pieces, 4 Ounce Each, 3/4 Inch Thick)
  Butter flavored vegetable cooking spray 1
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish

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