1 bottle (16 oz.) Italian salad dressing
1 can tomato soup, undiluted
3/4 cup vegetable oil
3/4 cup sugar
1/3 cup vinegar
3/4 tsp. celery seed
3/4 tsp. salt
3/4 tsp. pepper
3/4 tsp. ground mustard
1/2 tsp. garlic powder
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| MARINATED CATFISH | ||||
| 6 catfish fillets (about 8 oz. each) 1 bottle (16 oz.) Italian salad dressing 1 can tomato soup, undiluted 3/4 cup vegetable oil 3/4 cup sugar 1/3 cup vinegar 3/4 tsp. celery seed 3/4 tsp. salt 3/4 tsp. pepper 3/4 tsp. ground mustard 1/2 tsp. garlic powder |
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| 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 coals 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. Reserved sauce may be used to brush on grilled oro broiled fish, chicken, turkey, or pork. | ||||