| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Grilled |
6 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
Brown sugar |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Catsup |
| 2 |
tb |
Dry mustard |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
Cayenne pepper |
| 1 1/2 |
lb |
Firm; whitefish fillets |
|
|
Such as red snapper; or halibut |
INSTRUCTIONS
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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