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
How to Make It
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.
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 evenly with onion.
Cooking Light The Lazy Gourmet
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