Barbequed 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.

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