| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | lb | Swordfish fillets |
| 1 | c | Catsup |
| 1/3 | c | Lemon juice |
| 1/4 | c | Oil |
| 2 | t | Worcestershire sauce |
| Clove garlic, minced | ||
| 1/2 | c | Chopped onion |
| 1/4 | c | Water |
| 1 | t | Sugar |
| 1/4 | t | Hot pepper sauce |
| Small bay leaf |
INSTRUCTIONS
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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