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Striped Bass With Onion Barbecue Sauce Recipe
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||2 Tablespoon|
|Catsup||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Striped bass||8 Pound, cleaned and cut lengthwise into 2 boneless fillets (Whole)|
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
Add onion and cook, stirring frequently, until soft (about 10 minutes).
Add catsup, lemon juice, sugar, worcestershire, mustard, and pepper.
Reduce heat and simmer, uncovered, until sauce is thickened (10 to 15 minutes).
Remove from heat and season to taste with salt.
Wipe fillets with a damp paper towel.
Place each fillet, skin side down, on a piece of heavy-duty foil; cut foil to follow outlines of fish, leaving a 1to 2-inch border.
Crimp edges of foil.
Brush fish flesh generously with sauce.
Barbecue fillets by indirect heat placing foil-supported fish on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until fish flakes when prodded in thickest part (about 20 minutes).
Reheat remaining barbecue sauce near end of cooking time.
Supporting fish with foil, transfer to a warm large platter.