Seafood main dish: recipe for grilled catfish fillets

Bottled salad dressing makes a fabulous marinade. Here, it flavours Southern-style catfish that's basted with a spicy-sweet sauce made from condensed tomato soup. The entire recipe takes only 20 minutes of your time.

Prep Time: 10 min 

Cook Time: 10 min 

Serves 6

• 6 thick catfish fillets (about 1.5 kg /3 lb)
• 1 bottle (500 ml/16 ounces) Italian salad dressing
• 1 can (300 ml/10 3/4 oz) condensed tomato soup
• 175 ml (3/4 c) vegetable oil
• 150 g (3/4 c) sugar
• 75 ml (1/3 c) vinegar
• 3 g (3/4 tsp) celery seed
• 3 g (3/4 tsp) salt
• 3 g (3/4 tsp) freshly ground black pepper
• 3 g (3/4 tsp) ground mustard
• 2 g (1/2 tsp) garlic powder
• 1 g (1/4 tsp) cayenne pepper1. Place the fillets in a large zip-close bag or shallow glass container and cover with salad dressing. Seal the bag or cover the container, then refrigerate for one hour, turning occasionally. Drain and discard the marinade.
  2. Preheat a grill to medium-high. Combine the soup, oil, sugar, vinegar, celery seed, salt, pepper, mustard, garlic powder and cayenne in a medium bowl. Remove 250 millilitres (one cup) for basting. (Refrigerate the remaining sauce for another use, such as basting chicken breasts or pork chops.)
  3. Grill the fillets, covered, for three minutes on each side. Brush with the basting sauce. Continue grilling until the fish flakes easily with a fork, turning once and basting several times, for five to six minutes.

Catfish fillets sometimes stick to the grill.

• To solve the problem, use a fish grilling basket, available in many hardware stores and cookware stores.
• Or, preheat the grill grate for at least 10 minutes then brush the grate with a paper towel dipped in oil just before adding the fillets.

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