½ lb margarine

1 cup water

1 ½ cup tomato juice

1/3 T dry mustard

¾ T salt

¾ T sugar

¾ T chili powder

½ T Worcestershire Sauce

½ T Tabasco sauce

¾ T black pepper

1 T paprika

¼ cup vinegar

1 chopped onion

1 clove garlic

Combine all ingredients and simmer for 30 minutes.

Make a dish of the aluminum foil the same size as the top of the grill, making a lip of about one inch all around so juices will be retained. Grease the grill, then place the fish, flesh side down, on the grill close to the coals. The idea is a quick sear job. Once fillets have browned nicely, use a spatula to and place them flesh side up in the aluminum pan. Place the pan on the grill. Spoon the sauce into the cracks in the fillets and all over the tops of them. Keep spooning and basting the fish until the fish is ready to serve. The sauce should be thick by now. Heap as much sauce on top of the fillets as you can, and remove from the grill.