Tinfoil Chef

When I first saw this I did something of a double take. I’ve actually never heard of barbecued fish before and on first thinking about the idea my reaction was on the order of “Naah, you’re kidding me right?” Then I looked it over again and started imagining the various tastes and what they would be like when combined. Frankly, it’s sounding better all the time which means that sometime soon I’m going to have to take a shot at making this.

Combine a small chopped onion, a tablespoon of brown sugar, 1/4 cup of cider vinegar, two tablespoons of ketchup, two tablespoons of dry mustard, a teaspoon of worcestershire, 1/4 teaspoon of ground cloves, a teaspoon of chili powder and 1/4 teaspoon of cayenne pepper.

Boil this sauce over a meduim heat until it’s reduced to a thin syrupy consistency. Then pour it through a strainer and chill the sauce. You can throw out the stuff left behind in the strainer.

When you’re ready to use it, put some whitefish fillets or fish steaks in a baking dish and cover each with some sauce. Let this sit in the refrigerator for an hour or so to marinate.

Then cook the fish on a hot grill and baste it with a teaspoon or so of the barbecue sauce on both sides.

1 small chopped onion
1 tablespoon of brown sugar
1/4 cup of cider vinegar
2 tablespoons of ketchup
2 tablespoons of dry mustard
1 teaspoon of worcestershire sauce
1/4 teaspoon of ground cloves
1 teaspoon of chili powder
1/4 teaspoon of cayenne pepper
1 1/2 pounds of firm whitefish fillets like halibut or red snapper

Technorati Tags: barbecued whitefish, barbecued fish recipe, whitefish recipe, seafood, barbecue

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