1 small onion -- chopped
1 tablespoon brown sugar
1/4 cup cider vinegar
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Instructions:
1 1/2 pounds firm whitefish fillets such as red snapper or halibut
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 onion in the strainer and chill the syrup. Place fish
steaks or fillets in a baking dish and spoon some syrup over them.
Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill,
basting with a teaspoon of barbecue syrup on each side.
