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Striped Bass With Onion Barbecue Sauce

Ingredients
  Olive oil 2 Teaspoon
  Onion 1 Small, chopped
  Catsup 6 Tablespoon
  Lemon juice 3 Tablespoon
  Worcestershire 1 1⁄2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Prepared mustard 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Salt To Taste
  Boneless striped bass fillet 2 Pound, cut about 1 inch thick (905 Gram)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Barbecue
Dish: 
Sauce
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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