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Grilled Amberjack with Caramelized Onion

Yield 6 servings.
Prep: 9 minutes Marinate: 30 minutes Cook: 30 minutes


  • 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

Nutrition Information

  • calories 147
  • caloriesfromfat 17 %
  • fat 2.8 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.5 g
  • carbohydrate 8.6 g
  • fiber 1 g
  • cholesterol 58 mg
  • iron 0.0 mg
  • sodium 270 mg
  • calcium 0.0 mg

How to Make It

  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.

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