Barbecued fish

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- þ TNet 3½ ÷ Intelec þ 42 BBS III - Carson, Ca - (310) 549-5539 ====================================================================== ==== BBS: COLOSSUS Date: 01-01-93 (21:12) Number: 2687 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 5 Conf: (125) COOK

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