Barbecued Fishfish and seafood, grilling recipes 1 1/2 pounds firm; whitefish fillets such a ***Marinade*** 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. |
