Post by JJ Judkins on Feb 21, 2013 12:26:29 GMT -6
* Exported from MasterCook *
Marinated Catfish Fillets Recipe
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Serving Size : 0 Preparation Time :0:00
Categories : Fish/Seafood: Main dish:
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Amount Measure Ingredient -- Preparation Method
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Ingredients
6 catfish fillets (about 8 ounces each)
1 bottle Italian salad dressing -- (16 ounces)
1 can condensed tomato soup -- (10-3/4 ounces) undiluted
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
Directions
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 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. Yield: 6 servings.
Editor's Note: Reserved sauce may be used to brush on grilled or broiled fish, chicken, turkey or pork.
Originally published as Marinated Catfish Fillets in Country Woman July/August 1997, p29
Tip
Frozen Fish
A good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. -Delaine Butt, Leaf Rapids, Manitoba
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 3321 Calories; 281g Fat (74.1% calories from fat); 6g Protein; 214g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4845mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 56 1/2 Fat; 10 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0