Recipe - Grilled Red Mullet With Tapenade

4 Medium red onion
2 tablespoon Worcestershire sauce
2 tablespoon Balsamic vinegar
2 tablespoon Soy sauce
2 tablespoon Olive oil
Three fourths teaspoon Pepper

Cut 1/4inch slice off top and bottom of each onion and discard. Cut onions
in half crosswise. Arrange onions in single layer in shallow dish. Whisk
Worcestershire, vinegar, soy sauce and oil in bowl. Pour over onions and
let stand at room temperature 1 hour, basting occasionally.

Prepare barbecue (mediumhigh heat). Arrange onions on grill. Cover grill
and cook onions until brown, basting occasionally, about 4 minutes per
side. Using large spatula, transfer onions to platter. Season with pepper.

Recipe from the July 1992 issue of Bon Appetit.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini