Grilled Shark of Swordfish With Barbecue Sauce

Course : Fish
Serves: 6
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Ingredients:

2 pounds shark or swordfish steaks -- or other firm-fleshed fish
2 tablespoons butter
1/3 cup chopped onion
1 clove garlic -- minced
1/2 cup water
1/4 cup vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1/2 cup catsup
 

Preparation / Directions:

Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; sauté until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions. A West Coast Fisheries Development Foundation recipe.


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