Prep 51 mins
Cook 25 mins
This recipe was originally posted by Mean Chef, a great chef whose taste is impeccable! I've not yet tried this, so if you do, please review.
- 2 lbs swordfish fillets
- 1 cup catsup
- 1⁄3 cup lemon juice
- 1⁄4 cup oil
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 1⁄2 cup onion, Chopped
- 1⁄4 cup water
- 1 teaspoon sugar
- 1⁄4 teaspoon hot pepper sauce
- 1 small bay leaf
- Place fish in single layer in shallow baking dish.
- Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic.
- Pour sauce over fish.
- Cover and refrigerate about 1 hour, turning fish once.
- Remove fish, reserving sauce.
- Use half of reserved sauce for brushing fish while grilling.
- Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf.
- Simmer about 20 minutes to blend flavors and thicken.
- Meanwhile, place fish on well-greased, hinged wire grills.
- (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes.
- Baste with reserved sauce.
- Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork.
- Brush fish with more sauce as needed during cooking.
- To serve, spoon hot barbecue sauce over fish.
This was good but since swordfish is a real special occasion type of food for me, I probably will try a different recipe the next time I have swordfish. I sauteed the onions in a little bit of olive oil to soften them before adding them to the barbeque sauce. I also added a few tablespoons of light brown sugar to the sauce because I like a sweeter more than a tangy barbeque sauce.