BARBECUED STRIPED BASS, SOUTHERN STYLE
This is a recipe that originated from Pauline Smith of
Cheeha-Combahee
Plantation in Green Pond, SC and is found in the L. L. Bean Game & Fish
Cookbook.
3-4 lb. striped bass (or flounder, trout, bass, etc.)
1/2 tsp salt
pepper to taste
2 Tb. chopped onions
1 Tb. shortening
2 Tb.vinegar
2 Tb. brown sugar
3 Tb. Worchestershire sauce
1 cup tomato catsup
1 Tb. butter, melted
1/3 cup lemon juice
1/2 tsp. prepared mustard
Place fish in greased shallow pan and sprinkle with salt
and pepper.
Lightly brown onions in shortening (the recipe actually calls for lard, but
I just can't bring myself to cook w/it. If you can, go for it!), then add
remaining ingredients. Simmer 5 minutes, then pour over fish. Bake in hot
oven (425 degrees) 35-40 minutes. Baste fish with sauce while cooking.
