Catfish Barbecue

Yield: 6 servings

Exchanges per serving: 3 Lean Meat

Per serving:
Calories 155
Carbohydrate 1.8g
Protein 20.7g
Fat 6.5g
Cholesterol 66mg
Fiber 0.0g
Sodium 79mg


1/3 cup reduced-calorie ketchup
1 tablespoon lemon juice
1 teaspoon granulated brown sugar substitute
2 teaspoons vegetable oil
1 teaspoon low-sodium Worcestershire sauce
½ teaspoon dried marjoram
¼ teaspoon garlic powder
¼ teaspoon ground red pepper
6 4-ounce catfish fillets
Vegetable cooking spray
Lemon rind curls (optional)
Fresh parsley sprigs (optional)


1. Combine first 8 ingredients in a small bowl. Arrange fillets in a 13x9x2 inch baking dish coated with cooking spray. Pour ketchup mixture over fillets; cover and marinate in refrigerator 30 minutes, turning once.

2. Remove fillets from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat; set aside.

3. Place fillets on rack of a broiler pan coated with cooking spray. Broil 5 ½ inches from heat (with electric oven door partially opened) 14 to 15 minutes or until fish flakes easily when tested with a fork, basting occasionally with marinade.

4. Transfer to a serving platter. If desired, garnish with lemon rind curls and parsley sprigs.


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