Marinated Catfish Fillets Recipe

Marinated Catfish Fillets Recipe photo by Taste of Home

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Meet the Cook: Recently, we hosted a group of young people from Canada. Since we wanted to give them a true taste of the South, this was served. They raved about it. In addition to the catfish we raise, my husband and I grow soybeans and corn. We're the parents of four children - ages 16, 13, 7 and 3. -Pauletta Boese, Macon, Mississippi

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Marinated Catfish Fillets Recipe

Prep: 10 min. + marinating Grill: 15 min.

Yield: 6 Servings

10 15 25

Ingredients

6 catfish fillets (about 8 ounces each)
1 bottle (16 ounces) Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup vegetable oil
3/4 cup sugar
1/3 cup vinegar
3/4 teaspoon celery seed
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder

Directions

Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade.
Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.)
Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times. Yield: 6 servings.

Editor's Note: Reserved sauce may be used to brush on grilled or broiled fish, chicken, turkey or pork.

Originally published as Marinated Catfish Fillets in Country Woman July/August 1997, p29

Frozen Fish

A good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. —Delaine Butt, Leaf Rapids, Manitoba