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1 carton Onion -- chopped
1 tbs. Brown Sugar
1/4 cup Cider Vinegar
2 tbs. Catsup
2 tbs. Mustard
1 tsp. Worcestershire Sauce
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1/2 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 onion in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over them. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.
1 tbs. Brown Sugar
1/4 cup Cider Vinegar
2 tbs. Catsup
2 tbs. Mustard
1 tsp. Worcestershire Sauce
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1/2 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 onion in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over them. 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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