1-1/2 pounds firm -- whitefish fillets
- such as red snapper
- or halibut
***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 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon Worcestershire sauce
Instructions:
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.
