Yield: 6 Servings
Measure | Ingredient |
---|---|
1 small | Onion; chopped |
1 tablespoon | Brown sugar |
¼ cup | Cider vinegar |
2 tablespoons | Catsup |
2 tablespoons | Dry mustard |
1 teaspoon | Worcestershire sauce |
¼ teaspoon | Ground cloves |
1 teaspoon | Chili powder |
¼ teaspoon | Cayenne pepper |
1½ pounds | Firm, whitefish fillets such as Red Snapper or Halibut |
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.