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1
Thaw fish, if frozen.
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2
Place fish in a shallow nonmetallic dish.
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3
Set aside 2 tablespoons of the thawed concentrate for the sauce.
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4
For marinade, in a small bowl stir together remaining concentrate, worcestershire sauce, garlic salt, and 1/4 teaspoon black pepper.
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5
Pour mixture over fish.
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6
Cover; marinate in the refrigerator for 25 to 30 minutes.
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7
Drain fish, reserving marinade.
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8
Place fish steaks on the greased rack of an uncovered grill directly over medium coals (for fillets, place fish in a well-greased grill basket).
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9
Place pepper quarters on rack.
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10
Brush fish with reserved marinade.
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11
Grill for 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily with a fork, turning fish once.
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12
Meanwhile, in a small saucepan combine reserved concentrate, the water, cornstarch, mustard, and salt.
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13
Cook and stir until thickened and bubbly.
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14
Cook and stir for 2 minutes more.
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15
Gradually stir about half of the mixture into the sour cream; return all to the saucepan.
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16
Stir in chives.
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17
Heat through but do not boil.
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18
Spoon sauce over fish and peppers.
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19
Serve with rice.
