Taste of Home
Marinated Catfish Fillets
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
YIELD: 6 servings.
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
Ingredients
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6 catfish fillets (about 8 ounces each)
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1 bottle (16 ounces) Italian salad dressing
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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3/4 cup vegetable oil
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3/4 cup sugar
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1/3 cup vinegar
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3/4 teaspoon celery seed
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3/4 teaspoon salt
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3/4 teaspoon pepper
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3/4 teaspoon ground mustard
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1/2 teaspoon garlic powder
Directions
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1.
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.
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2.
Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.)
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3.
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.
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