Liquid smoke can be found in the condiment or spice section of most supermarkets. Brush the fish once or twice with marinade while it refrigerates for more pronounced smoke flavor.

1 lb. catfish or med. catfish fillets
2 tbsp. lemon juice
1 tbsp. soy sauce
1 1/2 tsp. liquid smoke
1 clove garlic, finely chopped
1 tbsp. snipped fresh chives

If fish fillets are large, cut into 4 serving pieces. Arrange pieces in rectangular baking dish, 12 x 7 1/2 x 2 inches, sprayed with non-stick cooking spray. Mix remaining ingredients except chives; brush over fish. Cover and refrigerate about 30 minutes, brushing twice.

Heat oven to 400 degrees. Bake uncovered until fish flakes easily with fork, 20-25 minutes. Sprinkle with chives. Makes 4 servings.

Microwave Directions: Arrange fish, thickest parts to outside edges, in rectangular microwavable dish, 12 x 7 1/2 x 2 inches. Mix remaining ingredients except chives; brush over fish. Cover and refrigerate about 30 minutes, brushing twice. Cover tightly and microwave on high (100%) for 3 minutes; rotate dish 1/2 turn. Microwave until fish flakes easily with fork, 3-5 minutes longer. Sprinkle with chives.