Barbecued Fish
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 | tablespoon |
brown sugar
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
dry mustard
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 ½ | pounds |
whitefish
firm fillets such as red snapper or halibut |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 15 | ml |
brown sugar
|
|
| 59 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
dry mustard
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
cloves, ground
|
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 680.4 | g |
whitefish
firm fillets such as red snapper or halibut |
* |
Directions
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.
