I had never heard of barbecue sauce on catfish. Catfish coated in cornmeal? Check. Catfish grilled? Check. Barbecue catfish? Nada. Surprisingly, it's awfully good. I'm not sure what it would taste like with a bottled sauce, but the included sauce recipe is worth the effort.
Barbecue Sauce Baked CatfishAdapted from Southern Living magazine, May 2003
¾ cup ketchup
¼ cup unsalted butter
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon Jamaican jerk seasoning
1 garlic clove, minced
5 (6-ounce) catfish fillets
Salt and freshly ground black pepper
Garnish: chopped fresh parsley
Stir together first 7 ingredients in a saucepan over medium-low heat; cook, stirring occasionally, 10 minutes.
Sprinkle fish with salt and pepper; arrange in an even layer in a lightly greased aluminum foil-lined broiler pan. Pour barbecue sauce over catfish.
Bake at 400°F for 10 to 12 minutes or until fish flakes with a fork. Garnish, if desired.
Makes 5 servings