Barbecued Fish Steaks
|Salmon steaks/Halibut/other fish steaks||6 (Individual, 3/4 To 1 Inch Thick, Fresh Or Frozen)|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine/oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced onion||1 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Garlic clove||1 Small, crushed|
|Hot red pepper sauce||4 Dash|
Thaw frozen steaks.
Arrange steaks in shallow baking pan.
Combine remaining ingredients; mix.
Pour over fish; refrigerate 30 minutes, turning steaks once.
Drain fish, reserving sauce.
Arrange steaks on well- greased shallow baking pan; brush with sauce.
Place pan on cooking grill.
Cover kettle and bake 8 to 10 minutes; carefully turn steaks and brush with sauce.
Bake an additional 6 to 10 minutes or until fish flakes with a fork.
Baste with sauce several times during cooking.
Serve with any remaining sauce.