Grilled swordfish with barbecue sauce

2 lb Swordfish fillets
      1 c  Catsup
    1/3 c  Lemon juice
    1/4 c  Oil
      2 ts worcestershire sauce
      1 x  Clove garlic, minced
    1/2 c  Chopped onion
    1/4 c  Water
      1 ts Sugar
    1/4 ts Hot pepper sauce
      1 x  Small bay leaf
 
  Place fish in single layer in shallow baking dish.  Combine 1/2 cup
  catsup, lemon juice, oil, worcestershire and garlic.  Pour sauce over
  fish.  Cover and refrigerate about 1 hour, turning fish once.  Remove
  fish, reserving sauce.  Use half of reserved sauce for brushing fish
  while grilling.  Combine remaining half of sauce with remaining
  catsup, onion, water, sugar, hot pepper sauce and bay leaf.  Simmer
  about 20 minutes to blend flavors and thicken.  Meanwhile, place fish
  on well-greased, hinged wire grills. (If barbecuing fish on standard
  grill, brush fish with oil before cooking.)  Cook about 5 inches from
  moderately hot coals 8 minutes.  Baste with reserved sauce.  Turn and
  cook 7 to 8 minutes longer, or until fish flakes easily when tested
  with fork.  Brush fish with more sauce as needed during cooking.  To
  serve, spoon hot barbecue sauce over fish.