Pompano with Tropical Barbecue Glaze
Photo: Karry Hosford
The sweet-tart barbecue sauce will keep in the refrigerator for up to a week.
How to Make It
Step 1
Prepare grill or broiler.
Step 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.
Step 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.
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lnlester3's Review
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. :)
JJ1916ohio's Review
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's Review
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.
pamwoudenberg7's Review
This is truly incredible! One of the best fish dishes I've ever made!!
My Review