Barbecued Fish

      1 sm Onion; chopped                    1/4 ts Ground cloves
      1 tb Brown sugar                         1 ts Chili powder
    1/4 c  Cider vinegar                     1/4 ts Cayenne pepper
      2 tb Catsup                          1 1/2 lb Firm, whitefish fillets
      2 tb Dry mustard                              - such as Red Snapper
      1 ts Worcestershire sauce                     - or Halibut

  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. ~--