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)
Combine sauce ingredients in a pot and place over medium heat, boiling until the mixture is reduced to a thin syrup. Pour the syrup through a strainer and 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.
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