Grilled Amberjack with Caramelized Onion
|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|
ombine 1/4 cup maple syrup, teriyaki sauce, lemon juice, and garlic in a large heavy-duty, zip-top plastic bag.
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.