Mean Chef’s Grilled Swordfish With Barbecue Sauce

• 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
  

directions

• 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.