SWEET AND SAUCY ALASKA COD

Prep Time: 10     Cook Time: 20

Servings: 4

Blend all ingredients except seafood in bowl; let set 10 to 15 minutes.

Preheat broiler/oven or grill to medium-high heat.

Make a foil grill pan by shaping two layers of aluminum foil over the outside of a 13x9x2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Lightly coat the foil pan with nonstick cooking spray.

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Dip fillets into sauce, then place in foil pan. Cover and vent.

Broil or grill 5 to 6 inches from heat source. Remove top of foil after 10 minutes, brushing with extra sauce, if desired. Continue cooking an additional 10 minutes for frozen fillets OR 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Do not overcook or burn edges.

VARIATION: Substitute Alaska Pollock or Sole fillets for Alaska Cod. Adjust cook time for smaller fillets if necessary. This sauce is also excellent with Alaska Salmon or Halibut!

RECIPE BY THE HONORABLE SARAH PALIN

1 can (8 oz.) tomato sauce
1/4 cup packed brown sugar
1/4 cup molasses
3 Tablespoons catsup
2 Tablespoons apple cider vinegar
2 Tablespoons dried minced onion
1 Tablespoon Worcestershire sauce
1 Tablespoon mustard
1/2 cup diced bell pepper
1/4 teaspoon each garlic powder, salt and pepper
1/8 teaspoon each cinnamon and nutmeg
4 to 6 Alaska Cod fillets (4 to 6 oz. each)
3 sheets (18 x 20-inches each) aluminum foil

20
Min