Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Recipe by Cooking Light September 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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  • 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.

Nutrition Facts

410 calories; calories from fat 35%; fat 15.8g; saturated fat 5.8g; mono fat 4.3g; poly fat 1.9g; protein 30.8g; carbohydrates 37g; fiber 1.2g; cholesterol 82mg; iron 1.3mg; sodium 548mg; calcium 73mg.
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