Ingredients:
1 sm Onion; chopped
1/4 ts Ground cloves
1 tb Brown sugar
1 ts Chili powder
1/4 c Cider vinegar
1/4 ts Cayenne pepper
2 tb Catsup
1 1/2 lb Firm, whitefish fillets (Recommended: Red Snapper or Halibut)
2 tb Dry mustard
1 ts Worcestershire sauce
Procedure:
1. Combine all sauce.
2. Place over medium heat and boil until reduced to a thin syrup.
3. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.
4. Place fish steaks or fillets in a baking dish and spoon some syrup over.
5. Marinate in the refrigerator for 1 hour.
6. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side
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