Grilled Amberjack With Caramelized Onion

• 1/4 cup plus 2 tablespoons reduced-calorie maple syrup, divided
• 3 tablespoons low-sodium teriyaki sauce
• 1 tablespoon lemon juice
• 2 teaspoons minced garlic
• 6 (4-ounce) amberjack fillets (3/4 inch thick)
• Butter-flavored vegetable cooking spray
• 1 large sweet onion, thinly sliced
• 2 teaspoons margarine, melted

1. Combine 1/4 cup maple syrup, teriyaki sauce, lemon juice, and garlic in a large heavy-duty, zip-top plastic bag. Add fish. Seal bag, and shake gently until fish is well coated. Marinate in refrigerator 30 minutes.
2. Coat one side of a 12-inch square of heavy-duty aluminum foil with cooking spray. Place onion slices on half of coated side of foil. Combine remaining 2 tablespoons maple syrup and margarine, stirring well. Drizzle syrup mixture over onion. Fold foil over onion; crimp edges to seal.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place foil packet on rack; grill, covered, 20 to 25 minutes or until onion is tender and golden. Set aside, and keep warm.
4. Remove fish from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Transfer fish to a serving platter; top evenly with onion.

maple syrup, teriyaki sauce, lemon juice, garlic, amberjack, butter, sweet onion, margarine

Taken from www.myrecipes.com/recipe/grilled-amberjack-with-caramelized-onion (may not work)