Striped Bass With Onion Barbecue Sauce
|Olive oil||2 Teaspoon|
|Onion||1 Small, chopped|
|Lemon juice||3 Tablespoon|
|Worcestershire||1 1⁄2 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Boneless striped bass fillet||2 Pound, cut about 1 inch thick (905 Gram)|
Heat oil in a 1- to 1 1/2-quart (950-ml to 1.4-liter) metal-handled pan over medium-high heat.
Add onion and cook, stirring often, until onion begins to brown (8 to 10 minutes).
Stir in catsup, lemon juice, sugar, Worcestershire, mustard, and pepper.
Reduce heat and simmer, stirring occasionally, until sauce is thickened (about 10 minutes).
Remove from heat and season to taste with salt.
Rinse fish and pat dry.
Arrange fish, skin side down, on cooking grate and brush with some of the sauce.
Place lid on grill.
Cook for 5 minutes.
Turn fish with a wide metal spatula, brush with more sauce, and place pan with sauce on cooking grate.
Continue to cook until sauce is simmering and fish is opaque but still moist in thickest part (about 5 more minutes; cut to test).
Using spatula, transfer fish, skin side down, to a platter.
Slide spatula between skin and flesh and lift off each portion.
Serve with sauce.