Ingredients
- 1 can 1 can (8 oz.) tomato sauce
- 1/4 cup 1/4 cup packed brown sugar
- 1/4 cup 1/4 cup molasses
- 3 Tablespoons 3 Tablespoons catsup
- 2 Tablespoons 2 Tablespoons apple cider vinegar
- 2 Tablespoons 2 Tablespoons dried minced onion
- 1 Tablespoon 1 Tablespoon Worcestershire sauce
- 1 Tablespoon 1 Tablespoon mustard
- 1/2 cup 1/2 cup diced bell pepper
- 1/4 teaspoon 1/4 teaspoon each garlic powder, salt and pepper
- 1/8 teaspoon 1/8 teaspoon each cinnamon and nutmeg
- 4 4 to 6 Alaska Cod fillets (4 to 6 oz. each)
- 3 3 sheets (18 x 20-inches each) aluminum foil
Servings:
Units:
Instructions
- Blend all ingredients except seafood in bowl; let set 10 to 15 minutes.
- Preheat 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 one-inch sides. Lightly coat the foil pan with nonstick cooking spray.
- Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Dip fillets into sauce, then place in foil
- pan. Cover and vent.
- Broil or grill 5 to 6 inches from heat source. Remove top of foil after 10 minutes, brushing with extra sauce, if desired. Continue cooking
- an additional 10 minutes for frozen fillets OR 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Do not overcook
- or burn edges.
- Cook's Tips: Substitute Alaska Pollock or Sole fillets for Alaska Cod; adjust cook time for smaller fillets if necessary. This sauce is
- also excellent with Alaska Salmon or Halibut!
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