4 rockfish filets (leave skin and scales on to keep fish from falling apart while cooking)
Salt and pepper to taste

Place fish on tin foil over low coals, skin-side down. Cook until flaky and almost ready, then brush on BBQ sauce and cook until done. Fish will slide off skin to serve.

BBQ SAUCE:

2 c. ketchup
1 c. vinegar
2 tsp. mustard
2 tbsp. Worcestershire sauce
1 tsp. Texas Pete
1 tbsp. lemon juice
Salt and pepper to taste

Combine above ingredients.