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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 460
% Daily Value**
Total Fat 3g
4%
Saturated Fat 0g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 98mg
4%
Total Carbohydrate 91g
30%
Dietary Fiber 5g
19%
Sugars 6g
Protein 16g
Vitamin A  4%Vitamin C  3%
Calcium  5%Iron  23%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barbecued Fish

Date Added: June 11, 2009

Ingredients:

1/4 Cup Cider Vinegar
2 Tablespoons Dry Mustard
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Cayenne Pepper (1/2 tsp if you like
1 Teaspoon Chili Powder up to 1 Tbs
1 Tablespoon Brown Sugar (or 1 t of molasses)
1/4 Teaspoon Ground Cloves (optional)
2 Tablespoons Ketchup I use smoky BBQ sauce
1 Onion chopped
1 1/2 Pounds Spaghetti whitefish fillets such as Red Snapper or HalibutFirm
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Directions:

1. COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup.

2. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.

3. Place fish steaks or fillets in a baking dish and spoon some syrup over.

4. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

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Dietary Notes:
This recipe is very low-sodium with 98.17mg per serving, low-fat with 2.67g per serving, low-saturated fat with 0.33g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Malt, Natural Sweeteners, Mustard, Hot Pepper, Vinegar, Onion allergies.
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