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Grilled Snapper in Rickards White Beer Sauce
3 to 4 lbs red snapper fillet

3 strips thickly sliced bacon diced
2 medium onions, finely chopped
3 large cloves of minced garlic
1 bottle Rickard’s White beer (341 mL)
16 oz ketchup
6 tbsp brown sugar
¼ cup white wine vinegar
4 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp brown ginger
1 tsp celery seed
¼ - ½ tsp cayenne pepper
2 tbsp concentrated orange juice
Salt to taste
Coriander to garnish


1. Sauté diced bacon in a skillet until crunchy. Add chopped onions and garlic, cooking until translucent. Combine all ingredients and simmer for 30 minutes so all flavours combine and the sauce thickens. Let cool and add salt to taste.

2. Fire up the BBQ to grill on medium to high heat (350°F – 400°F) for 3 to 4 minutes on each side, depending on thickness of meat. While grilling, continue to baste the filets with sauce.

3. Serve on a plate and spoon sauce over the top – garnish with cilantro and serve.

4. Cheers and enjoy!

Preparation Time: 10 mins Serves: 6
Recipe Origin: Canada
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