Ingredients
6 catfish fillets (about 8 ounces each)1 bottle (16 ounces) Italian salad dressing1 can (10-3/4 ounces) condensed tomato soup, undiluted3/4 cup vegetable oil3/4 cup sugar1/3 cup vinegar3/4 teaspoon celery seed3/4 teaspoon salt3/4 teaspoon pepper3/4 teaspoon ground mustard1/2 teaspoon garlic powder
Preparation
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.
