- 1/2 cup orange marmalade
- 2 tablespoons bottled white horseradish
- 3 teaspoons minced garlic
- 1/4 cup chopped parsley
- 1/2 teaspoon Tabasco sauce
- 2 tablespoons fresh lime or lemon juice
- 1/2 cup pineapple juice
- 2 tablespoons dark rum or Cognac, optional
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- Six (8-ounce) boneless, skinless fillets of grouper or six sea bass or salmon steaks
In a non-corrosive saucepan combine the marmalade, horseradish, garlic, parsley, Tabasco sauce, lime or lemon juice, pineapple juice, rum and oil. Season with salt and pepper and marinate the fish in this mixture for up to 1 1/2 hours.
Preheat your grill or broiler. Remove the fish from the marinade and transfer the remaining marinade to a small saucepan and bring it to a simmer. Grill the fish for 3 to 5 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade. Serve the fish with a tablespoon or so of the marinade.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
383 calories; 12g total fat; 86mg cholesterol; 347mg sodium; 23g carbohydrates; 0g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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