Barbecued Fish

1 small onion; chopped
1 tablespoon brown sugar
1/4 cup cider vinegar
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 lb firm, whitefish fillets such as re; d snapper or h
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and
boil until reduced to a thin syrup. Pour the syrup through a
strainer, discard the cooked ingredients in the strainer and chill
the syrup. Place fish steaks or fillets in a baking dish and spoon
some syrup over. Marinate in the refrigerator for 1 hour. Cook the
fish on a hot grill, basting with a teaspoon of barbecue syrup on
each side.