½ cup orange marmalade

2 tablespoons bottled white horseradish

3 teaspoons minced garlic

¼ cup chopped parsley

½ teaspoon Tabasco sauce

2 tablespoons fresh lime or lemon juice

½ cup pineapple juice

2 tablespoons dark rum or Cognac, optional

¼ cup vegetable oil

½ teaspoon salt

Freshly ground black pepper

Six 8-ounce boneless, skinless filets 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 ½ 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.

Facts per serving: 383 calories, 12g fat, 23g carbohydrates, 86mg cholesterol, 347mg sodium, 45g protein, 28% cal. from fat, 24% cal. from carbs.