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Serves 8
4 to 5 striped bass fillets (about 1 pound each)
1/2 cup salad oil
3/4 cup chopped onion
3/4 cup catsup
1/3 cup lemon juice
3 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon pepper
Salt
Place a piece of heavy-duty foil against the skin side of each fillet; press smoothly to fit; cover and chill.
In a pan, heat oil over medium heat; add onion and cook until soft. Add catsup, lemon juice, sugar, Worcestershire sauce, mustard, pepper, and salt to taste. Simmer, uncovered for 10 to 15 minutes or until thickened.
Place fish on grill, foil-side-down, 4 to 6 inches above a solid bed of medium coals. Cover and adjust dampers on grill, or cover grill completely with heavy-duty foil to seal in heat and smoke. Cook, basting generously with onion mixture, until fish flakes when prodded with fork. (10 minutes per inch of fillet thickness). Serve with remaining onion mixture.
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