Barbecued Fish Fillets Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), minced | |
| 1 1 -pound package frozen cod or haddock fillets, thawed | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 cup catchup | ||
| Lemon juice | 2/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 4 Teaspoon | |
| Worcestershire | 4 Teaspoon | |
| Prepared mustard | 4 Teaspoon | |
| Snipped parsley | ||
Directions
About 45 minutes before serving:
1. In electric skillet at 350°F., or regular skillet over medium heat, melt 2 tablespoons butter; in it saute onion until golden; remove onion.
2. Meanwhile, blot fillets dry with paper towels, if necessary. Cut into serving portions; then dip into combined flour, salt, and pepper.
3. Now, in same skillet, melt 1/4 cup butter; in it lightly brown fish on both sides, turning carefully with pancake turner. Then spread onion over fish.
4. Combine catchup, lemon juice, water, sugar, Worcestershire, and mustard; pour over fish. Reduce temperature to 200°F. to 220°F., or reduce heat to low; simmer fish, covered, 20 minutes, or until it can be flaked easily with a fork. Top with parsley.
5. Serve with toasted corn-bread squares, coleslaw, fresh berries, and iced tea.
1. In electric skillet at 350°F., or regular skillet over medium heat, melt 2 tablespoons butter; in it saute onion until golden; remove onion.
2. Meanwhile, blot fillets dry with paper towels, if necessary. Cut into serving portions; then dip into combined flour, salt, and pepper.
3. Now, in same skillet, melt 1/4 cup butter; in it lightly brown fish on both sides, turning carefully with pancake turner. Then spread onion over fish.
4. Combine catchup, lemon juice, water, sugar, Worcestershire, and mustard; pour over fish. Reduce temperature to 200°F. to 220°F., or reduce heat to low; simmer fish, covered, 20 minutes, or until it can be flaked easily with a fork. Top with parsley.
5. Serve with toasted corn-bread squares, coleslaw, fresh berries, and iced tea.
Chef
