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1/4 cup bottled honey-Dijon salad dressing
2 tbsp Indian curry paste
2 tbsp maple syrup
1/2 tsp salt
6 tilapia, salmon or catfish fillets, each about 180 to 250 g, preferably skinless
In a large bowl, stir dressing with curry paste, maple syrup and salt. Add fish and turn to evenly coat. Let stand at room temperature while heating barbecue. Lightly oil grill and heat barbecue to medium-high.
Place fish on grill. Barbecue with lid closed 4 to 6 minutes, then brush tops with remaining marinade. Turn over and continue grilling until a knife tip inserted into centre of fish comes out warm, 3 to 8 more minutes, depending on thickness.
Calories 253, Protein 30.1g, Carbohydrates 6.4g, Fat 11.1g, Fibre 0.3g, Sodium 507mg.
A touch of curry blends well with a little maple syrup and bottled honey-Dijon dressing for a fast and extremely flavourful barbecue baste.
Prepare fish. Place on a lightly oiled, rimmed baking sheet. Bake in centre of preheated 450F (230C) oven until a knife tip inserted into centre of fish comes out warm, 8 to 15 minutes, depending on thickness. Don't turn.