Pompano with Tropical Barbecue Glaze
Preserves make a nice base to homemade barbecue sauce. Here apricot preserves, lime, ginger, cumin, jalapeño, and mango nectar combine for a unique sweet-tart combo. Make the sauce ahead and keep in the fridge for up to a week.
One online review shares her real-world advice: “This was incredible! The flavors were so intense together. We substituted 2 teaspoons Sriracha for the jalapeño pepper. We also substituted tilapia for pompano and basted both sides of the fish with sauce before broiling. Then we basted the fish again when we turned while broiling. We will definitely make this again.”