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1 1/2 pounds firm -- whitefish fillets such as red snapper or halibut
1 small onion; chopped
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon chili powder
1/4 cup cider vinegar
1/4 teaspoon cayenne pepper
2 tablespoons catsup
2 tablespoons dry mustard
1 teaspoon Worcestershire sauce
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 marinade.
Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides.
Marinate in the refrigerator for 1 hour. Pour off marinade into a small pan and heat to boiling.
Grill the fish over hot coals, basting with a teaspoon of the marinade on each side. Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.
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