Ingredients:
- 1 ½ pounds firm -- whitefish fillets such as red snapper or halibut
Marinade:
- 1 small onion; chopped
- ¼ teaspoon ground cloves
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- ¼ cup cider vinegar
- ¼ teaspoon cayenne pepper
- 2 tablespoon catsup
- 2 tablespoon dry mustard
- 1 teaspoon Worcestershire sauce
Preparation:
Combine All Sauce Ingredients in a pot, place over medium heat and boil until reduced to 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. |
