http://math.harvard.edu/~angelavc/eat Recipes from Alabama to Boston and points in between. en-us http://math.harvard.edu/~angelavc/eat angelavc@math.harvard.edu angelavc@math.harvard.edu Fri, 04 Mar 2005 15:00:41 GMT Fri, 04 Mar 2005 15:00:41 GMT <!--Barbecued Fish--> This recipe comes by way of my Aunt Agnes. I made it using tomato paste instead of ketchup (since I didn't have any ketchup in the house), and it was quite delicious. It seems to be a good treatment for fairly cheap fish (I used whiting at $1.80 per pound). 3 or 4 pounds of fish<br> 2 T. chopped onion<br> 2 T. vinear<br> 2 T. brown sugar<br> 3 T. worcestershire sauce<br> 1 cup tomato catsup<br> 1 T. fat (Aunt Agnes suggests bacon grease, I went for olive oil)<br> 1/3 cup lemon juice<br> 1/2 t. salt<br> dash pepper Place fish in a shallow greased pan, sprinkle with salt and pepper. Preheat oven to 425 degrees. Lightly brown onions in fat and add vinegar, brown sugar, worcestershire, catsup, fat, and lemon juice. Simmer for 5 minutes or so and pour over fish. Bake for 35 to 40 minutes. Baste fish with sauce while cooking.