No matter what time of year it is, you can have great barbecued catfish quickly and easily. If shrimp is more to your liking, substitute 3 pounds of peeled and deveined large or extra-large shrimp for the catfish, and bake just until shrimp are cooked through.
1 cup ketchup
2 tablespoons butter
2 tablespoons apple cider vinegar
1 tablespoon low sodium Worcestershire sauce
1 teaspoon whole grain mustard
1/2 teaspoon liquid smoke (optional)
1/2 teaspoon hot sauce
1/4 teaspoon black pepper
12 (4- to 5-ounce) catfish fillets
Preheat oven to 400 degrees F.
In a small saucepan over medium heat, stir together ketchup and next 7 ingredients.
Bring mixture to a boil, reduce heat, and simmer 10 minutes, stirring occasionally.
Place catfish in a lightly greased shallow baking or broiler pan; pour ketchup mixture over catfish.
Bake catfish 12 minutes or until fish flakes easily with the tip of a knife.