Barbecue sauce for fish from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 05, 2016

    This sauce is delicious. We used it in the barbecue shrimp recipe and with grilled monkfish, and it was great with both applications. I look forward to grilling more with this sauce over the summer.

  • Breadcrumbs on June 24, 2012

    p. 437 Please make this sauce, it’s excellent. The authors say that fish deserve their own special bbq sauce and although I was skeptical, I decided to give this a try as the recipe was a key component in the Barbecue Shrimp on the Grill recipe on p. 174. I think what truly makes this sauce is the brilliant use of clam sauce and the fact that you make your own caramel for the sauce (no kidding!). This is honestly the very first time we’ve grilled shrimp w something other than evoo, S&P and I’ve loved them. This sauce has changed my mind about how to best prepare seafood. Awesome recipe and thankfully, there’s plenty leftover and in the freezer for other recipes in the book.

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