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Ingredients:
1 small Onion, chopped
1 Tablespoon(s) Brown sugar
1/4 Cup(s) Cider vinegar
2 Tablespoon(s) Catsup
2 Tablespoon(s) Dry mustard
1 Teaspoon(s) Worcestershire sauce
1/4 Teaspoon(s) Ground cloves
1 Teaspoon(s) Chili powder
1/4 Teaspoon(s) Cayenne pepper
1 1/2 Pound(s) Firm, whitefish fillets
Directions: COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. 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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