Catfish Barbecue Recipe
Ingredients
| 1/3 cup reduced-calorie catsup | ||
| Lemon juice | 1 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| 1 teaspoon low-sodium Worcestershire sauce | ||
| Dried marjoram | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 6 (4-ounce) farm-raised catfish fillets | ||
| Vegetable cooking spray | ||
Directions
Combine first 8 ingredients in a small bowl.
Arrange fillers in a 13- x 9- x 2-inch baking dish that has been coated with cooking spray.
Pour catsup mixture over fillers; cover and marinate in refrigerator 30 minutes, turning once.
Remove fillers from marinade, reserving marinade.
Bring marinade to a boil in a small saucepan, boil 2 minutes.
Place fillers on rack of a broiler pan that has been coated with cooking spray.
Broil 6 inches from heat 14 to 15 minutes or until fish flakes easily when rested with a fork, basting occasionally with marinade.
Arrange fillers in a 13- x 9- x 2-inch baking dish that has been coated with cooking spray.
Pour catsup mixture over fillers; cover and marinate in refrigerator 30 minutes, turning once.
Remove fillers from marinade, reserving marinade.
Bring marinade to a boil in a small saucepan, boil 2 minutes.
Place fillers on rack of a broiler pan that has been coated with cooking spray.
Broil 6 inches from heat 14 to 15 minutes or until fish flakes easily when rested with a fork, basting occasionally with marinade.
Chef
