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Pompano with Tropical Barbecue Glaze

Photo: Karry Hosford
Yield 4 servings
The sweet-tart barbecue sauce will keep in the refrigerator for up to a week.

Ingredients

  • 1 cup mango nectar
  • 1/4 cup apricot preserves
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 jalapeño pepper, seeded and finely chopped
  • 3/4 teaspoon salt, divided
  • 1 1/2 pounds pompano
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 410
  • caloriesfromfat 35 %
  • fat 15.8 g
  • satfat 5.8 g
  • monofat 4.3 g
  • polyfat 1.9 g
  • protein 30.8 g
  • carbohydrate 37 g
  • fiber 1.2 g
  • cholesterol 82 mg
  • iron 1.3 mg
  • sodium 548 mg
  • calcium 73 mg

How to Make It

  1. Prepare grill or broiler.

  2. Combine first 9 ingredients and 1/4 teaspoon salt in a small saucepan; bring to a boil. Reduce heat, and simmer 18 minutes or until thick, stirring often.

  3. Sprinkle fish with 1/2 teaspoon salt and pepper; place on grill rack or broiler pan coated with cooking spray, skin side up. Cook 5 minutes. Turn fish; brush with sauce. Cook 4 minutes or until fish flakes.