Striped Bass With Onion Barbecue Sauce
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||2 Tablespoon|
|Catsup||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Striped bass||8 Pound, cleaned and cut lengthwise into 2 boneless fillets (Whole)|
Heat oil in a 2 to 3-quart pan over medium heat.
Add onion and cook, stirring frequently, until soft (about 10 minutes).
Add catsup, lemon juice, sugar, worcestershire, mustard, and pepper.
Reduce heat and simmer, uncovered, until sauce is thickened (10 to 15 minutes).
Remove from heat and season to taste with salt.
Wipe fillets with a damp paper towel.
Place each fillet, skin side down, on a piece of heavy-duty foil; cut foil to follow outlines of fish, leaving a 1to 2-inch border.
Crimp edges of foil.
Brush fish flesh generously with sauce.
Barbecue fillets by indirect heat placing foil-supported fish on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until fish flakes when prodded in thickest part (about 20 minutes).
Reheat remaining barbecue sauce near end of cooking time.
Supporting fish with foil, transfer to a warm large platter.