Natalie's BBQ Fish
Servings: 4

Ingredients:
1-1/2 pounds firm -- whitefish fillets such as red snapper or halibut
Marinade
1 small onion; chopped
1/4-teaspoon ground cloves
1-tablespoon brown sugar
1-teaspoon chili powder
1/4-cup cider vinegar
1/4-teaspoon cayenne pepper
2-tablespoon catsup
2 tablespoons dry mustard
1 teaspoon Worcestershire sauce

Preparation:
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the marinade. Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides. Marinate in the refrigerator for 1 hour.

Pour off marinade into a small pan and heat to boiling. Grill the fish over hot coals, basting with a teaspoon of the marinade on each side. Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.