Pompano with Tropical Barbecue Glaze

  • pamwoudenberg7 Posted: 04/06/09
    Worthy of a Special Occasion

    This is truly incredible! One of the best fish dishes I've ever made!!

  • JJ1916ohio Posted: 07/26/10
    Worthy of a Special Occasion

    I thought this barbecue glaze was really, really bad. It just didn't work for me which was surprising because of all of the previous reviews and since I enjoy all of the ingredients that compose it. It just wasn't right. Some taste was off. I even double checked all the measurements thinking I may have used a teaspoon instead of a tablespoon somewhere or vice versa. Nope. I measured everything correctly. Ended up subbing turbot instead of pompano which worked well (I now know I like turbot) but unfortunately we had to throw the whole thing out (which I've only done once before) because there was no way we were going to eat it :( Needless to say we went out for dinner.

  • Kiabel Posted: 05/02/10
    Worthy of a Special Occasion

    This was incredible! Flavors were so intense together. We substituted 2 tsp Sriracha for the jalepeno pepper as we forgot to get this at the store. We also substituted Tilapia for Pompano and basted both sides of the fish with sauce before broiling. Then we basted the fish again when we turned the fish while broiling. Will definitely make this again.

  • lnlester3 Posted: 07/25/12
    Worthy of a Special Occasion

    Does anyone know if you can make more of this sauce/glaze and freeze it for later use? I'm not very knowledgable about freezing things and the consistencies that work best, so any tips would be much appreciated. :)


More From Cooking Light