Anonymous Tue May 23 19:49:39 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 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.