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Marinated Catfish Fillets

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
  • Total Time
    Prep: 10 min. + marinating Grill: 15 min.
  • Makes
    6 servings

Ingredients

  • 6 catfish fillets (about 8 ounces each)
  • 1 bottle (16 ounces) Italian salad dressing
  • 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.
Editor's Note: Reserved sauce may be used to brush on grilled or broiled fish, chicken, turkey or pork.

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Reviews

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  • 27Joanne42
    Jan 20, 2019

    I saved this recipe many years ago and haven't fixed it for a long time. I am making it next week. I have found in the numerous times that I have prepared this that it works best to put fish in a baking dish and pour the sauce over it. Bake until fish is done and flakes with a fork.