Pompano with Tropical Barbecue Glaze

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

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

Prepare grill or broiler.

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.

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.

Note:

September 2002