Catfish

by Karen Nunes

6-8 Catfish fillets
1 envelope Good Seasons Italian Dressing
1 tsp sweet Onion, diced very small
½ tsp fresh Celantro, chopped small
¼ Red Wine Vinegar
½ tbsp Crisco or Olive Oil
2 dashes Ground Ginger
2 medium Lemons; cut into wedges
1 tsp juice from Lime
2 drops Tabasco Sauce
Salt and Pepper to taste

Combine all ingredients in a Ziploc gallon size Plastic bag, and toss bag gently until fish is well coated with mixture. Place bag on a flat dish and chill overnight. Turn bag every 2-3 hours.

Attach aluminum foil over top of broiler pan to catch any juice and excess marinade that falls from fillets. Gently remove fish from plastic bag and arrange on broiler pan. Broil fillets until flaky (4-6 min.). Turn fillets and broil other side. Watch closely as most types of fish overcook very quickly. Done when fish falls apart when pricked with fork.

Transfer fish to a serving dish and serve with Tarter Sauce. Garnish with lemon/lime wedges and fresh Celantro.

Tarter Sauce
1 cup Best Foods Mayonnaise
2 tbsp fresh Chives, finely chopped
2 tsp Del Monte Sweet Pickle Relish
1 dash Celery Seed
1 dash Lowry's Seasoned Salt
2 dashes Black Pepper

Combine all ingredients and chill 2 hours up to overnight. Store in refrigerator between uses. Serve with any type of fish.

6-8 servings