Barbecued Fish Fillets
|Minced onion||1⁄2 Cup (8 tbs)|
|Frozen haddock fillets/Frozen cod fillets||1 Pound, thawed (1 Package)|
|Regular all-purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Catchup||1 Cup (16 tbs)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Granulated sugar||4 Teaspoon|
|Prepared mustard||4 Teaspoon|
|Snipped parsley||2 Tablespoon|
About 45 minutes before serving:
1. In electric skillet at 350Â°F., or regular skillet over medium heat, melt 2 tablespoons butter; in it saute onion until golden; remove onion.
2. Meanwhile, blot fillets dry with paper towels, if necessary. Cut into serving portions; then dip into combined flour, salt, and pepper.
3. Now, in same skillet, melt 1/4 cup butter; in it lightly brown fish on both sides, turning carefully with pancake turner. Then spread onion over fish.
4. Combine catchup, lemon juice, water, sugar, Worcestershire, and mustard; pour over fish. Reduce temperature to 200Â°F. to 220Â°F., or reduce heat to low; simmer fish, covered, 20 minutes, or until it can be flaked easily with a fork. Top with parsley.
5. Serve with toasted corn-bread squares, coleslaw, fresh berries, and iced tea.