2 lbs. red snapper steaks or fillets, fresh or frozen
1 (6 oz.) can tomato paste
1/3 c. water
2 tbsp. lime juice
2 tbsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. pure vegetable oil
1 tsp. salt
1/8 tsp. garlic salt

Thaw fish if frozen; cut into serving size portions. Combine remaining ingredients. Arrange fish on grill about 4" above glowing coals. Cook 6 to 10 minutes, brushing several times with sauce. Turn and cook 7 to 10 minutes more, or just until fish flakes when tested with a fork (length of cooking time depends on thickness of fish and temperature of coals). Do not overcook. Makes 6 servings.