Total Time
Prep 20 mins
Cook 14 mins

Ingredients Nutrition


  1. Thaw fish, if frozen.
  2. Place fish in a shallow nonmetallic dish.
  3. Set aside 2 tablespoons of the thawed concentrate for the sauce.
  4. For marinade, in a small bowl stir together remaining concentrate, worcestershire sauce, garlic salt, and 1/4 teaspoon black pepper.
  5. Pour mixture over fish.
  6. Cover; marinate in the refrigerator for 25 to 30 minutes.
  7. Drain fish, reserving marinade.
  8. Place fish steaks on the greased rack of an uncovered grill directly over medium coals (for fillets, place fish in a well-greased grill basket).
  9. Place pepper quarters on rack.
  10. Brush fish with reserved marinade.
  11. Grill for 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily with a fork, turning fish once.
  12. Meanwhile, in a small saucepan combine reserved concentrate, the water, cornstarch, mustard, and salt.
  13. Cook and stir until thickened and bubbly.
  14. Cook and stir for 2 minutes more.
  15. Gradually stir about half of the mixture into the sour cream; return all to the saucepan.
  16. Stir in chives.
  17. Heat through but do not boil.
  18. Spoon sauce over fish and peppers.
  19. Serve with rice.


Most Helpful

Just Plain Excellent !!! Thanks!!

Chief Jack August 31, 2003

We love this recipe. I put some sliced peppers (red and green) on top and DH grilled it in a basket. The sauce was wonderful; I added a little cayenne to it just cause we like things spicey. Will make again; it would be good on other types of white fish as well. Thanx for a real treat! I served w/rice and mango salsa recipe from Zaar.

mewmew June 25, 2005

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