2 pounds swordfish fillets
1/3 cup lemon juice
2 teaspoons Worcestershire sauce
1/2 cup chopped onion
1 teaspoon sugar
1 small bay leaf
1 cup catsup
1/4 cup oil
1 clove garlic -- minced
1/4 cup water
1/4 teaspoon hot pepper sauce
Instructions:
Place fish in single layer in shallow baking dish. Combine 1/2 cup
catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over
fish. Cover and refrigerate about 1 hour, turning fish once. Remove
fish, reserving sauce. Use half of reserved sauce for brushing fish
while grilling. Combine remaining half of sauce with remaining catsup,
onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20
minutes to blend flavors and thicken. Meanwhile, place fish on well-greased,
hinged wire grills. (If barbecuing fish on standard grill, brush fish
with oil before cooking.) Cook about 5 inches from moderately hot
coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes
longer, or until fish flakes easily when tested with fork. Brush fish
with more sauce as needed during cooking. To serve, spoon hot barbecue
sauce over fish.
