1 cup white onion, minced
1 tablespoon olive oil
1 tablespoon garlic, chopped
½ cup red wine vinegar
2 tablespoons mustard powder
¾ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon honey
2 tablespoons brown sugar
¼ teaspoon cinnamon
2 tablespoons instant coffee

BBQ sauce:
Heat the oil in a medium sized sauté pan. Add the onion and cook for 3 minutes. Add the garlic and cook until soft, five minutes. Add the vinegar and simmer slowly. Add the mustard powder, ketchup, Worcestershire sauce, honey, brown sugar, cinnamon and instant coffee. And simmer for another 20 minutes. Remove from heat and set aside.

Chilean Sea Bass:
6 (6 ounce) fillets Chilean sea bass with skin
Kosher salt and ground pepper
2 tablespoons vegetable oil
¾ cup BBQ sauce

Preheat oven to 350 degrees. Season the sea bass with salt and pepper. In an oven-safe skillet, heat the oil and sear the fish, skin side down. When the skin is crispy, turn the fish and glaze with the BBQ sauce. Bake for 12 to 15 minutes or until the fish is flakey and opaque. Remove from the oven and let the fish rest and serve with extra BBQ sauce.