0 recipes from contoocook and beyond


2 lbs. swordfish fillets, cut in individual porions
l cup catsup
l/3 cup lemon juice
l/4 cup oil
2 tsp. WSorcestershire sauce
l clove garlic, minced
l/2 cup chopped onion
l/4 cup water
l tsp. sugar
l/4 tsp. hot pepper sauce
l small bay leaf
Place fish in single layer in shallow baking dish. Combine l/2 cup
catsup, lemon juice, oil, Worcestershire and garlic. Pour suce over
fish. Cover and refrigerate about l hr., 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 mins. to blend flavors and thicken. Meanwhile, place fish
on well greased, hinged wire grills. (If barbucing fish on standard
grill, brush fish with oil before cooking.) Cook about 5″ from moder
ately hot coals 8 mins. Baste with reserved sauce. Turn and cook
7 to 8 mins. 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.
Serves 6. Prodigy

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