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Sweet & Saucy Alaska Seafood
Serves 4-6 people; cooks in 20 minutes; only 10 minutes to prepare.
| 1 can (8 oz.) tomato sauce |
1 tbsp. Worcestershire sauce |
1/8 tspn. each cinammon & nutmeg |
| 1/4 cup packed brown sugar |
1 tbsp. mustard |
3 sheets (18 x 20" ea.) aluminum foil |
| 1/4 cup molasses |
1/2 cup diced bell pepper |
3 tbsp. catsup |
| 2 tbsp. apple cider vinegar |
2 tbsp. dried minced onion |
1/4 tspn. ea. garlic powder , salt and pepper |
| 4-6 Alaska whitefish fillets (cod, pollack, or sole, 4-6 oz. ea.), fresh, thawed or frozen |
Blend ingredients except fish in bowl. Let it sit for 10-15 minutes. Preheat your broiler/oven or grill to medium-high heat. Make a foil grill pan by shaping two layers of aluminum foil over the outside of a 13x9x2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with 1-inch sides. Lightly coat the foil pan with non-stick cooking spray.
Rinse any ice glaze from the frozen fish under cold water. Pat fillets dry with a paper towl. Dip fillets in sauce, then place in your foil pan. Cover and vent it.
Broil or grill approximately 6 inches from the heat source. Remove top of foil pan after 10 minutes, brush with extra sauce. Continue cooking for an add'l 10 minutes if fillets were frozen or 5 minutes for thawed fish, adjusting cook time for smaller fillets. Cook just until fish is opaque throughout. You can use halibut or salmon for this recipe too!
(recipe from Sara Palin, Wasilla, Alaska)
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