Pompano with Tropical Barbecue Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sweet-tart barbecue sauce will keep in the refrigerator for up to a week. 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 |
Directions:
1. Prepare grill or broiler.
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.
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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