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!


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