Baked Halibut with Worcestershire Sauce

Halibut is one of those fishes with a very clean and fresh taste, and therefore is best enjoyed eaten with minimal seasoning.  However, halibut is also a versatile fish that can adapt to any cuisine.  Here is an easy and healthy recipe using simple Worcestershire sauce.

Serves 6

Ingredients:

• 1 1/2 pounds halibut steaks or fillets

For the Sauce:

• 1 small onion chopped
• 1 tablespoon brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons catsup
• 2 tablespoons dry mustard
• 1/4 teaspoon ground cloves
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce (learn to make your own Worcestershire sauce below)

Directions

1. In a pot, combine all sauce ingredients and place over medium heat and boil until reduced to a thin syrup.
2. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.
3. Place halibut steaks or fillets in a baking dish and spoon some syrup over.
4. Marinate in the refrigerator for 1 hour.
5. Cook halibut on a hot grill, basting with a teaspoon of syrup on each side.

Note:  You can make your very own Worcestershire Sauce! Here’s how:

Yields: 3 cups

• 1-1/2 teaspoons olive oil
• 1/2 lemon, peel and white pith removed, coarsely chopped
• 2 tablespoons prepared white horseradish
• 1-1/2 tablespoons packed, chopped and drained anchovy fillets
• 2 large garlic cloves, chopped
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• Large pinch of ground cloves
• 1 medium onion, chopped
• 1 jalapeno chili, stemmed and chopped
• 2 cups distilled white vinegar
• 1-1/2 cups light corn syrup
• 1 cup water

Directions:

• Heat olive oil in heavy large saucepan over medium-high heat. Add onion and chili. Saute until onion is soft, about 3 minutes.
• Add white vinegar, corn syrup, water, lemon, horseradish, anchovies, garlic, salt, pepper, and cloves. Bring to boil. Reduce heat to medium-low. Simmer until reduced to 3 cups, stirring occasionally, about 40 minutes.
•  Strain into non-aluminum container. Cover the Worcestershire Sauce and chill.

Note:  Your sauce can be made 1 week ahead and will keep for a long time as long it is refrigerated.