Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Swordfish fillets 1/2 c Chopped onion
1 c Catsup 1/4 c Water
1/3 c Lemon juice 1 t Sugar
1/4 c Oil 1/4 t Hot pepper sauce
2 t Worcestershire sauce 1 x Small bay leaf
1 x Clove garlic, minced

Place fish in single layer in shallow baking dish.
Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic.
Pour sauce over fish.
Cover and refrigerate about 1 hour, turning fish once. Remove fish,
reserving sauce. Use half of reserved sauce for brushing fish while
grilling.
Combine remaining half of sauce with remaining catsup, onion, water,
sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend
flavors and thicken. Meanwhile, place fish on well-greased, hinged
wire grills. (If barbecuing fish on standard grill, brush fish with
oil before cooking.) Cook about 5 inches from moderately hot coals 8
minutes.
Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or
until fish flakes easily when tested with fork. Brush fish with more
sauce as needed during cooking. To serve, spoon hot barbecue sauce
over fish.

Browse by categories