Grilled Catfish Fillets Recipe #34241
An old family favorite.
1¼ hours | 1¼ hours prep
SERVES 6
- 6 catfish fillets
- 1 (16 ounce) bottle Italian salad dressing (the real deal, no low-fat versions)
- 1 (10 1/2 ounce) can condensed tomato soup
- 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
- Place fillets in a large resealable plastic bag; add salad dressing.
- Seal bag; refrigerate for 1 hour, turning occasionally.
- Drain and discard marinade.
- Combine remaining ingredients; mix well.
- Grill fillets, covered, over medium-hot coals for 3 minutes on each side.
- Brush with 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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5 stars