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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Pompano with Tropical Barbecue Glaze

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

Cooking Light SEPTEMBER 2002

  • Yield: 4 servings

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 jalapeƱo 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.

Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 35%
  • Fat: 15.8g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.8g
  • Carbohydrate: 37g
  • Fiber: 1.2g
  • Cholesterol: 82mg
  • Iron: 1.3mg
  • Sodium: 548mg
  • Calcium: 73mg
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