Barbecued Fish

The technique in this recipe separates it from a standard brush-and-grill approach. The BBQ sauce gets boiled down to a thin syrup, then poured through a strainer. Everything solid - onion, mustard particles, all of it - gets discarded. What remains is a clarified glaze with the flavors of the aromatics but none of their texture.

That clear syrup goes over the fish to marinate for an hour in the fridge. On the grill, just a teaspoon per side gets basted on. The syrup is concentrated enough that a small amount delivers big flavor without flooding the fish or causing flare-ups from sugar burning on the grates.

Dry mustard (two tablespoons) and apple cider vinegar dominate the flavor profile, with ground cloves adding an unexpected warmth that works especially well with the sweetness of red snapper. Cayenne and chili powder bring heat that sits in the background.

Chef Tips

• Don’t skip the straining step. The clarified syrup clings to the fish and caramelizes cleanly. Un-strained sauce leaves burnt bits of onion on the grill.
• Marinate in the refrigerator, not at room temperature, especially for a full hour.
• Use firm, thick fillets. Thin or delicate fish can fall through grill grates and won’t hold up to the marinating.

Variations

• This glaze works on shrimp skewers with a shorter marinating time of 20-30 minutes.
• Add a teaspoon of smoked paprika to the sauce ingredients for a smokier base note.