1 (16-oz.) can whole berry cranberry sauce
1/4 cup freshly squeezed lemon juice (or lemon juice from concentrate)
3 T. brown sugar
1 tsp. cornstarch
31/2 lbs. fish steaks, 3/4 to 1 inch thick (salmon, halibut, snapper)
1/2 cup butter or margarine, melted
11/2 tsp. salt
1 tsp. prepared mustard
2 tsp. lemon juice
Dash of pepper
In small saucepan, combine cranberry sauce, lemon juice, brown sugar and cornstarch. Cook and stir over medium heat until thickened, about 5 minutes. Set oven to broil. Place fish on lightly greased broiler pan. Broil 2 to 3 inches from heat for 5 to 8 minutes on each side (basting frequently with mustard butter) or until fish flakes easily with fork. Remove fish from oven, spoon half the sauce over fish. Reduce heat to 325°F; bake for 5 minutes more. Spoon remaining sauce over fish; return to oven for 3 to 8 minutes. Makes 7 to 8 servings.
Combine all ingredients together in bowl; mix well.
N. Highlands, California
From— The Water’s Bounty: Member Fish Recipes