1 sm Onion; chopped

1 tb Brown sugar

1/4 c Cider vinegar

2 tb Catsup

2 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

1 1/2 lb Firm, whitefish fillets

- such as Red Snapper - or Halibut 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. ~--