COPPER RIVER BARBEQUE SAUCE
Found this on www.fiery-foods.com & though it was developed for the fantastic copper River salmon I plan to give it a try on our local bluefish, puppy drum, King & Spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing Friday). I plan to substitute peanut oil as I detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat.
Provided by Busters friend
Categories Sauces
Time 2h10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
- Lower the heat and simmer gently, uncovered, for up to two hours.
Nutrition Facts : Calories 782.2, Fat 37.7, SaturatedFat 2.8, Sodium 4078.8, Carbohydrate 116.2, Fiber 3.1, Sugar 104.2, Protein 5.1
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