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Instructions |
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1.
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Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
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OUTDOORS:
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Place fish on greased grill over low coals (ash gray). Grill, uncovered, 6 to 8 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining sauce. Serve with shrimp mixture.
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INDOORS:
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Place fish on greased rack of broiler pan. Broil 5 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining barbecue sauce. Serve with shrimp mixture.
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From: the Kraft Barbecue Guide, 1987.
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Painstakingly typed in by Jeff Duke.
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