3 T. chopped onions
1 T. olive oil
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup cider vinegar
2 T. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. dried oregano leaves
11/2-2 lbs. bullheads, heads and skin removed
In small skillet, cook onions in olive oil over medium heat until onions are tender, about 3 minutes. Stir in brown sugar, ketchup, vinegar, Worcestershire sauce, dry mustard, salt, pepper and oregano. Cook, stirring occasionally, until mixture is bubbly. Reduce heat, simmer; stir occasionally for 10 minutes. Place bullheads in medium bowl. Pour marinade over fish. Cover, refrigerate for 30 minutes, turning fish at least once. Grease broiler pan. Remove fish from marinade with slotted spoon. Place on broiler pan. Broil at 550 degrees for minutes. Baste with marinade; turn once. Broil 8 more minutes or until fish flakes easily.
Roland J. Cote III Waterville, ME
From—Fish Traditions: Member Recipes