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Onion-Flavored Striped Bass Recipe
|Whole striped bass/4 or 5 striped bass fillets||8 Pound, dressed, skinned, and filleted|
|Salad oil||1⁄2 Cup (8 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||2 Tablespoon|
Serving size: Complete recipe
Calories 4982 Calories from Fat 1767
% Daily Value*
Total Fat 198 g305%
Saturated Fat 23.8 g118.9%
Trans Fat 2 g
Cholesterol 2902.9 mg
Sodium 5706.2 mg237.8%
Total Carbohydrates 119 g39.7%
Dietary Fiber 4 g15.9%
Sugars 97.8 g
Protein 650 g1299.2%
Vitamin A 100.4% Vitamin C 132.9%
Calcium 67.6% Iron 191.8%
*Based on a 2000 Calorie diet
Place a piece of heavy-duty foil (cut to fit) against the skin side of each fillet; press smoothly to fit; cover and chill.
In a pan, heat oil over medium heat; add onion and cook until soft.
Add catsup, lemon juice, sugar, Worcestershire, mustard, pepper, and salt to taste.
Simmer, uncovered, for 10 to 15 minutes or until thickened.
Place fish on grill, foil-side-down, 4 to 6 inches above a solid bed of medium-glowing coals.
Cover barbecue and adjust dampers according to manufacturer's directions.
(If cooking on an open grill, tear off enough heavy-duty foil to cover grill completely; tuck foil over edges of barbecue to seal in heat and smoke.) Cook, basting generously with onion mixture, until fish flakes readily when prodded in thickest portion with a fork.
For a 2-inch-thick piece offish (measured in thickest portion), allow 20 minutes.