2 lbs. halibut steaks, fresh or frozen
1/4 c. onion, chopped
2 tbsp. green pepper, chopped
1 clove garlic, peeled and minced
2 tbsp. butter, melted
1 (8 oz.) can tomato sauce
2 tbsp. fresh lemon juice
1 tbsp. sugar
1 tbsp. original Worcestershire sauce
2 tsp. salt
1/4 tsp. freshly ground pepper

1. If steaks are frozen, thaw and cut into serving pieces.

2. Cook onion, green pepper and garlic in butter until tender.

3. Add remaining ingredients; simmer 5 minutes, stirring occasionally. Cool.

4. Place steak pieces in single layer in shallow baking pan; pour sauce over fish and let stand 30 minutes, turning once.

5. Remove fish reserving sauce for basting.

6. When coals are ready, place fish in well-greased, hinged wire grills.

7. Cook on barbecue grill 4 inches from source of heat for 8 minutes.

8. Baste with remaining sauce, turn, and cook for 7 to 10 minutes longer, or until fish flakes easily when tested with a fork. Serves 6.