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Grilled Yellowtail with Jalapeno Jelly Glaze

Ingredients

  • 4 6 – 8 ounce yellowtail fillets
  • 1/4 cup jalapeño jelly
  • 2 tablespoons rice or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  • Combine jelly, vinegar, mustard and salt in a small saucepan over medium-low heat. Heat while stirring until jelly is dissolved. Allow to cool. Brush a coating over fish. Grill fish until just done, basting 2 – 3 times with glaze while cooking.