Serving Size : 6 1/3 cup reduced-calorie catsup 1 tablespoon lemon juice 1 teaspoon brown sugar 2 teaspoons vegetable oil 1 teaspoon low-sodium Worcestershire sauce 1/2 teaspoon dried whole marjoram 1/4 teaspoon garlic powder 1/4 teaspoon ground red pepper 6 4 ounce farm-raised catfish fillets

Place in saucepan tomato, onion, lemon juice, Tabasco. Heat over low heat 10 minutes. Remove and refrigerate 1/2 hour to cool. Marinate the fish (could start this day before). Cover the fish with sauce, well coated. Cool.

Rinse catfish and pat dry. Place in shallow glass dish. Thoroughly combine remaining ingredients and pour over fish. Cover with plastic wrap and marinate in refrigerator for 30 minutes. Remove fish from marinade and place on oiled rack 4 inches above hot coals. Cook 8-10 minutes on each side,

Fillet the catfish and cut the fillets into inch-wide strips. Mix together the next 6 ingredients and put into blender to mix. Soak the catfish strips at least 3 hours in mixture (overnight is better) in the refrigerator. Put fillets on skewers with red onion slices between fish slices, and cook 15

Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a wire fish basket with cooking spray; place fish in basket. Grill fish, covered, over medium coals (400 degrees F) for 7 to 10 minutes on each side or until fish flakes easily when

Fillet the catfish and cut the fillets into inch-wide strips. Mix together the next 6 ingredients and put into blender to mix. Soak the catfish strips at least 3 hours in mixture (overnight is better) in the refrigerator. Put fillets on skewers with red onion slices between fish slices, and cook 15