Barbecue Sauce For Fish 1 c. cooking oil 1/2 c. vinegar 1 1/2 tbsp. salt 1 tbsp. poultry seasoning 1 tsp. pepper Garlic 1 egg Beat egg. Add oil and beat again. Add other ingredients and stir. Marinate fish in sauce for 30 minutes. Barbecued Salmon With Basil 4 salmon steaks (6 to 8 oz. each) 2 tbsp. lemon juice 2 tbsp. olive oil 1 tsp. dried and crushed basil Lemon wedges Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges. Barbecued Catfish 6 catfish, 1 lb. each 1/8 tsp. paprika 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. sugar 1 tsp. Worcestershire sauce 1/4 c. vinegar 1/4 c. catsup 1/2 c. oil (vegetable) Clean, skin, and fillet fish. Combine remaining ingredients. Baste fish with sauce. Place fish in a well-greased, hinged fish basket. Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on each side or until fish flakes easily, brushing frequently with the sauce. Grilled Sea Bass In Grape Leaves 8 tbsp. extra-virgin olive oil 3 tbsp. lemon juice 1 tbsp. fresh parsley, chopped 2 tbsp. fresh oregano, chopped Salt, to taste Black pepper, freshly ground, to taste 4 (8 oz. each) sea bass fillets 4 anchovy fillets, minced 3 tbsp. butter, softened Grape leaves, as needed Combine 4 tablespoons oil, lemon juice, parsley, oregano, salt, and pepper in a shallow dish. Add fillets, and marinate 40 minutes, turning once. In a food processor, blend anchovies and butter; spread mixture evenly over fillets. Wrap fish; arrange 4 grape leaves in a square, overlapping slightly; place fillet on leaves and wrap, tucking the ends under. Repeat with the remaining fillets. On an oiled grill, over a hot fire, arrange wrapped fillets. Grill approximately 5 minutes per side, until leaves are browned, fillets are firm, and a skewer inserted into the center of the fish comes out hot to the touch. Remove fish from grill; unwrap fillets, and serve atop lentil pilaf, accompanied by spiced eggplant. Wasabi-Glazed Whitefish 2 tbsp. light soy sauce 1 tsp. toasted sesame oil 1/2 tsp. sugar 1/4 tsp. wasabi powder or 1 tbsp. prepared horseradish 4 (4 oz.) fresh skinless whitefish, sea bass, or orange roughy fillets, 1-inch thick 1 med. zucchini, coarsely shredded (about 1 1/3 c.) 1 c. sliced radishes 1 c. fresh pea pods 2 tbsp. snipped fresh chives 3 tbsp. rice vinegar Combine soy sauce, 1/2 teaspoon of the sesame oil, 1/4 teaspoon of the sugar, and the wasabi powder. Rinse fish; pat dry with paper towels. Brush both sides of fish with soy mixture. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Place fish on the grill rack directly over heat, tucking under any thin edges. Cover and grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling. Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, the remaining sesame oil, and the remaining sugar. Drizzle over the zucchini mixture; toss to coat. Serve the fish with slaw. Makes 4 servings. NOTE: To cook fish on a charcoal grill, grill fish directly over medium coals for 8 to 12 minutes or until fish just flakes when tested with a fork, gently turning once halfway through grilling. Serve as above. Salmon With Cucumber-Horseradish Sauce 4 (6 oz.) fresh or frozen salmon steaks, cut 1-inch thick (thawed, if frozen) 1/3 c. finely chopped cucumber 2 tbsp. mayonnaise or salad dressing 2 tbsp. plain yogurt 1 tsp. prepared horseradish 1 tbsp. margarine or butter, melted 1 tsp. snipped fresh dill or 1/4 tsp. dried dillweed 1 sm. cucumber, sliced (optional) 8 sprigs fresh dill (optional) Thaw fish, if frozen. For sauce, in a small bowl combine cucumber, mayonnaise or salad dressing, yogurt, and horseradish. Cover and chill until serving time. Combine margarine or butter and dill; set aside. Grill salmon on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with margarine mixture. Serve salmon with sauce. If desired, garnish with cucumber slices and fresh dill. Makes 4 servings. Marinated Tuna Steaks 4 (6 oz.) fresh or frozen tuna steaks, cut 1-inch thick 1/3 c. dry white wine 1 tbsp. lemon juice 1 tbsp. olive oil or cooking oil 1 clove garlic, minced 2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed 1 tsp. snipped fresh oregano or 1/4 tsp. dried oregano, crushed 1/4 tsp. salt 4 lemon slices (optional) 4 fresh rosemary and/or oregano (optional) Thaw fish, if frozen. For marinade, combine wine, lemon juice, oil, garlic, rosemary, oregano, and salt. Place fish in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish to coat well. Chill for at least 1 hour or up to 2 hours, turning fish once. Remove fish from bag. Discard marinade. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once. Garnish with lemon slices and rosemary and/or oregano, if desired. Makes 4 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once.