Barbequed fish
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.