Copper River Barbeque Sauce Recipes

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GRILLED COPPER RIVER COD



Grilled Copper River Cod image

So easy! This grilled cod recipe comes from a costo package and delish. Simple ingredients like garlic, soy, lemon juice and butter.

Provided by BakinBaby

Categories     < 4 Hours

Time 3h30m

Yield 3 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons brown sugar
2 garlic cloves
1 tablespoon lemon juice
2 tablespoons soy sauce
1/2 teaspoon pepper
3 (6 ounce) cod

Steps:

  • heat butter, brown sugar,garlic,lemon juice, pepper and soy in saucepan, warm over medium heat.
  • Cool and add cod pieces. Marinade in refrigerator about 1-2 hours.
  • Lighly oil heated grill grates and brush fish filets with brown sugar sauce.
  • Cook for 5 minutes per side, and at the same time baste with sauce, continue cooking untill fish flakes easily.
  • Do not overcook.

Nutrition Facts : Calories 261.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 97.1, Sodium 825.4, Carbohydrate 11, Fiber 0.2, Sugar 9.2, Protein 33.3

COPPER RIVER BARBEQUE SAUCE



Copper River Barbeque Sauce image

Found this on www.fiery-foods.com & though it was developed for the fantastic copper River salmon I plan to give it a try on our local bluefish, puppy drum, King & Spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing Friday). I plan to substitute peanut oil as I detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat.

Provided by Busters friend

Categories     Sauces

Time 2h10m

Yield 3 cups

Number Of Ingredients 10

1 1/2 cups onions, finely chopped
1 3/4 cups celery, finely chopped
1/2 cup canola oil
3/4 cup brown sugar
2 1/2 cups ketchup
1/4 cup vinegar
2 1/2 tablespoons prepared yellow mustard
1 1/2 tablespoons Worcestershire sauce
2 teaspoons salt
Tabasco sauce, to taste (other hot sauce fine too) (optional)

Steps:

  • In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
  • Lower the heat and simmer gently, uncovered, for up to two hours.

Nutrition Facts : Calories 782.2, Fat 37.7, SaturatedFat 2.8, Sodium 4078.8, Carbohydrate 116.2, Fiber 3.1, Sugar 104.2, Protein 5.1

BUTT STOMPIN' BARBEQUE SAUCE



Butt Stompin' Barbeque Sauce image

The sauce is sweet, hot and wonderful!! Great on poultry, pork, or beef.

Provided by TIMSUE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 48

Number Of Ingredients 15

2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
½ cup crushed pineapple
¼ cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
½ cup bourbon whiskey

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator.

Nutrition Facts : Calories 27.4 calories, Carbohydrate 4.1 g, Cholesterol 1.3 mg, Fat 0.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 90.7 mg, Sugar 2.8 g

COPPER RIVER SALMON



Copper River Salmon image

Provided by Jonathan Reynolds

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

2 tablespoons olive oil
48-ounce Copper River salmon fillets
Salt and pepper

Steps:

  • Preheat oven to 275.
  • Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
  • Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 809 milligrams, Sugar 0 grams

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