Grilled Snapper In Rickard’S White Beer Sauce

• 3 to 4 lbs red snapper filet
• Sauce:
• 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
• 1/4 cup white wine vinegar
• 4 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp brown ginger
• 1 tsp celery seed
• 1/4 - 1/2 tsp cayenne pepper
• 2 tbsp concentrated orange juice
• Salt to taste
• Coriander to garnish

1. 1. Saute 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. 2. Fire up the BBQ to grill on medium to high heat (350u0b0F - 400u0b0F) for 3 to 4 minutes on each side, depending on thickness of meat. While grilling, continue to baste the filets with sauce.
3. 3. Serve on a plate and spoon sauce over the top - garnish with cilantro and serve.
4. 4. Cheers and enjoy!

red snapper filet, bacon, onions, garlic, ketchup, brown sugar, ubc, lemon juice, worcestershire sauce, soy sauce, brown ginger, celery, ubc, orange juice, salt

Taken from www.epicurious.com/recipes/member/views/grilled-snapper-in-rickard-s-white-beer-sauce-1278165 (may not work)