Grilled Swordfish With Barbecue Sauce

Grilled Swordfish With Barbecue Sauce

Yield: 6 Servings

2 lb swordfish fillets

1/3 c lemon juice

2 t worcestershire sauce

1/2 c onion,Chopped

1 t sugar

1 small bay leaf

1 c catsup

1/4 c oil

1 clove garlic,minced

1/4 c water

1/4 t hot pepper sauce

Place fish in single layer in shallow baking dish. Combine 1/2 cup

catsup,lemon juice, oil, Worcestershire and garlic. Pour sauce over

fish.

Cover and refrigerate about 1 hour, turning fish once. Remove fish,

reserving sauce. Use half of reserved sauce for brushing fish while

grilling. Combine remaining half of sauce with remaining catsup,

onion, water, sugar,hot pepper sauce and bay leaf. Simmer about 20

minutes

to blend flavors and thicken. Meanwhile, place fish on well-greased,

hinged wire grills. (If barbecuing fish on standard grill, brush fish

with oil before cooking.)Cook about 5 inches from moderately hot coals

minutes. Baste with reserved sauce. Turn and cook 7 to 8

minutes

longer, or until fish flakes easily when tested with fork. Brush fish

with

more sauce as needed during cooking. To serve, spoon hot barbecue

sauce

over fish.