Ingredients Jump to Instructions ↓

  1. 2 pounds catfish fillets, cut in serving-size pieces

  2. 1 Tablespoon packed dark brown sugar

  3. 1 teaspoon seasoned salt

  4. 1/2 teaspoon ground black pepper

  5. 1/2 teaspoon garlic powder

  6. 1/2 teaspoon onion powder

  7. 2 teaspoons Worcestershire sauce

  8. 1/4 cup cider vinegar

  9. 1/4 cup tomato ketchup

  10. 1/4 cup canola oil Cooking spray

Instructions Jump to Ingredients ↑

  1. Preparation: Arrange fillets in a shallow, nonmetallic baking dish. In a bowl, mix brown sugar, seasoned salt, pepper, garlic powder, onion powder, Worcestershire sauce , vinegar , and ketchup with a whisk. Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray the rungs of hinged wire grills with cooking spray. Arrange fillets in the grills, brush sauce onto them, and cook 4 to 5 inches from the coals for 6 minutes with the grill cover down. Baste with more sauce, turn, and cook for an additional 6 minutes. If your grill does not have a cover, use aluminum-foil tent, or cook for 8 or more minutes on each side or long enough to cook fish until it flakes with a fork. Remove fish to a platter and serve it at once. Yield: 6 servings Recipe Source: Fish and Shellfish Care and Cookery by Kenn Oberrecht (Stoeger Publishing Co.) Reprinted with permission.


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