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Nutrition Facts
Serving Size 1 (27g) Recipe makes 6 servings
Calories 107
Calories from Fat 69		(64%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 225mg		9%
Potassium 53mg		1%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 0.1g	0%
	Sugars 9.1g
Protein 0.5g		1%
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Basting Sauce for Grilled Fish

Recipe #367436 | 10 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Apr 23, 2009

This is not a marinade it is used to baste while grilling and works well with all fish, I have used it on salmon and halibut with great results... this is very good!

SERVES 6 (change servings and units)

Ingredients

1/4 cup butter
1/4 cup brown sugar
1 teaspoon garlic powder (or 2 garlic cloves, finely minced)
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2-1 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

Directions

1
In a small saucepan combine all ingredients; cook over low heat until the sugar is dissolved; cool.
2
Before grilling the fish coat both sides in the sauce.
3
Place on grill and continue to baste frequently.
4
Grilling time for thicker cuts of fish is about 7-9 minutes.

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Featured Reviews for This Recipe

From: Chef #572152

On Nov 4, 2009

Soooooooo good. I'm trying to incoporate more fish into my diet and this so hit the spot. I tried it on Tilapia but tonight I'm doing it on grouper. I'll update you all when it's done

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From: Janey FL

On Oct 15, 2009

Great on salmon!

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From: Ginny Sue

On Aug 22, 2009

I used this with grilled halibut steaks. We loved the slightly sweet, slightly spicy taste this sauce added to the fish.

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From: Kendra*

On Apr 24, 2009

What a wonderful basing sauce! I grilled a piece of salmon tonight for dinner and used this recipe for the glaze. It was fabulous! It was sweet, but the cayenne added a bit of spice. I did use only about 2T butter because we like a thicker glaze, and that worked perfectly! Thanks so much for posting this recipe, Kitten! It's definitely one I'll use over and over.

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