|Reduced calorie catsup||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Brown sugar||1 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Low sodium worcestershire sauce||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon (Whole)|
|Garlic powder||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Catfish fillets||24 Ounce (6 Farm Raised Fillets, 4 Ounce Each)|
|Vegetable cooking spray||1|
Combine first 8 ingredients in a small bowl.
Arrange fillers in a 13- x 9- x 2-inch baking dish that has been coated with cooking spray.
Pour catsup mixture over fillers; cover and marinate in refrigerator 30 minutes, turning once.
Remove fillers from marinade, reserving marinade.
Bring marinade to a boil in a small saucepan, boil 2 minutes.
Place fillers on rack of a broiler pan that has been coated with cooking spray.
Broil 6 inches from heat 14 to 15 minutes or until fish flakes easily when rested with a fork, basting occasionally with marinade.