It's not just for toast. Tangy marmalade, blended with a little lemon juice and basil, makes a wonderful glaze for grilled fish.
Fish fillets often have one end that is thicker than the other. To evenly cook fillets, simply arrange them so the thin ends are at the outside of the grill where the heat is less intense. Leave the skin on to hold the fish together. It is easy to remove the meat from the skin after cooking.
To broil salmon, place skin side down on broiler pan; broil 4 to 6 inches from heat using times above as a guide, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.
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