Anonymous Tue May 23 19:25:37 2006

1 small onion -- chopped

1 tablespoon brown sugar

1/4 cup cider vinegar

2 tablespoon catsup

2 tablespoon dry mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground cloves

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1-1/2 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 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. ~-- Posted to the BBQ List by Carey Starzinger on Apr 05,

1996.