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Grilled Rockfish with Wild Cherry Barbecue Sauce

The Classic Catering People
Grilled Rockfish
Grilled Rockfish with Wild Cherry BBQ Sauce and Black Quinoa, Roasted Corn, Asparagus and Peas Salad with Shallot Vinaigrette. (Photo courtesy of the Classic Catering People)
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This light, easy-to-prepare recipe will inspire you to dust off the patio furniture and fire up the grill!

Grilled Rockfish

Grilled Rockfish with Wild Cherry Barbecue Sauce

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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Regional

Ingredients
  

For the barbecue sauce:

  • 2 tbs. grapeseed oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 2 cups tomato purée
  • 1 1/2 cups pitted cherries (fresh)
  • 2/3 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup vinegar
  • 1 tsp. chili powder
  • 1/4 cup orange juice
  • 1/2 tsp. dry mustard
  • 2 tsp. salt
  • 2 tbs. ground Tellicherry pepper
  • 1/8 tsp. cayenne pepper

For the fish:

  • 2 6-oz. portions of rockfish
  • 1 tbs. grapeseed oil
  • Salt and pepper to season

Instructions
 

Barbecue sauce

  • Sauté onions in grapeseed oil until soft.
  • Add garlic and sauté for 1 minute.
  • Add tomato purée and cook for 2 minutes on medium low.
  • Add remaining ingredients, cook on low for 30 minutes.
  • Occasionally stir sauce to keep from sticking.
  • Let sauce cool, can be refrigerated up to two weeks in mason jar.

Fish

  • Cut fish into three 2-oz. portions.
  • Season fish and grill on each side for three minutes.
  • Baste with barbecue sauce and finish in 350°F oven for 8 minutes.

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