BBQ Halibut

I'm sure all my friends and family on the Gulf Coast are reading this and thinking, "Halibut?"  Sorry, there's not any grouper to be had in the land-locked city of Austin that doesn't cost a ton and require equal amounts of gas to find.  So, I bought what was fresh, wild, and available, okay? :-) 

( . . . and, yes, this photo is of the leftovers . . . it's that "forgetful" thing I have again).

The marinade/glaze was super tasty and easy; I just needed to make about twice as much for the fish I had.  Here's the recipe:  2 T butter, 2 T brown sugar, 2 T lime juice (or more, to-taste), 1 T soy sauce, a couple of dashes of Worcestershire, and 2 cloves of minced garlic . . . oh, and a few grinds of black pepper.  I would probably have opted for a little hot sauce too were it not for the two "noobs" eating with us.  Based on what I cooked last night, this would be enough for about 1.5 lb of fish.  Put all the ingredients in a sauce pan and heat until the sugar's melted.  Pour the cooled mixture over the fish to marinate for an hour or so, then either grill or broil, basting with the leftover marinade (and I think this step is key).  I broiled, since we're out of propane and I haven't been able to really go outside since the snake incident ;-). This marinade would be fabulous on shrimp too, maybe skewered with some veg of your choice and pineapple or mango.  Heck, it would even be good on chicken or pork.  I served the fish with a little lime on the side, some roasted butternut squash, and sauteed spinach.  We had some sectioned pummelo to top it off.  The only missing accompaniment was an extra tall glass of white wine! Toodles . . .