2 pounds catfish fillets, cut in serving size pieces
1 tablespoon packed dark brown sugar
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Worcestershire sauce
1/4 cup cider vinegar
1/4 cup tomato ketchup
1/4 cup canola oil
Arrange fillets in a shallow, nonmetallic baking dish.
In a bowl, mix the next eight ingredients with a whisk.
Add the oil and whisk into an emulsion.
Spread the sauce over the fillets and let stand refrigerated for about 15 minutes.
Turn the fillets, spread the sauce and let stand refrigerated for another 15 minutes.
Liberally spray the rungs of hinged wire grills with cooking spray.
Arrange fillets in the grills, brush sauce onto them, and cook four to five inches from the coals for six minutes with the grill cover down.
Baste with more sauce, turn, and cook for an additional six minutes.
If your grill doesn't have a cover, use aluminum foil tent, or cook for eight or more minutes on each side or long enough to cook fish until it flakes with a fork.
Remove fish to a platter and serve it at once.
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