Barbecued Red Snapper
|Red snapper steak/Red snapper fillets||2 Pound|
|Canned tomato paste||6 Ounce (Hunt's, 1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lime juice||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Wesson oil||1 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
Thaw fish if frozen; cut into serving-size portions.
Combine remaining ingredients in a small bowl.
Arrange fish on grill or broiler pan about 4 inches from heat source.
Brush generously with sauce.
Cook 6€” 10 minutes.
Turn, brush with more sauce and cook 7- 10 minutes longer or just until fish flakes when tested with a fork (length of cooking time depends on thickness of fish).
Do not overcook.