Serves:

Ingredients:

1 sm Onion; chopped
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
2 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
1 1/2 lb Firm, whitefish fillets
- such as Red Snapper
- or Halibut

Method:

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 syrup.
Place fish steaks or fillets in a baking dish and spoon some syrup over.
Marinate in the refrigerator for 1 hour.
Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.