Barbcued Red Snapper

Discussion in 'Recipes' started by Bengal B, May 1, 2004.

  1. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
    Likes Received:
    Barbecued Red Snapper


    1-1/2 pounds firm red snapper

    1 small onion; chopped
    1/4 teaspoon ground cloves
    1 tablespoon brown sugar
    1 teaspoon chili powder
    1/4 cup cider vinegar
    1/4 teaspoon cayenne pepper
    2 tablespoon catsup
    2 tablespoon dry mustard
    1 teaspoon Worcestershire sauce


    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 marinade. Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides. Marinate in the refrigerator for 1 hour. Pour off marinade into a small pan and heat to boiling. Grill the fish over hot coals, basting with a teaspoon of the marinade on each side. Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.

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