Lemon-Pepper Catfish

http://www.eatingwell.com/recipes/lemon_pepper_catfish.html

From EatingWell:  November/December 1990

Though catfish is tender enough to be quickly sautéed, its firm flesh also stands up well to the grill. This recipe works best with thicker fillets.

4 servings | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1-2 teaspoons finely crushed black peppercorns
• 1/2 teaspoon salt
• 4 catfish fillets, (about 1 pound total)
• 1 lemon, cut into 4 wedges

Preparation

1. Whisk together lemon juice, oil, pepper and salt in a shallow nonreactive dish. Add catfish and turn to coat with marinade. Cover and refrigerate for 30 minutes.
2. Preheat grill or broiler.
3. Grill or broil fish on a lightly oiled rack, turning once, until the fish is opaque, about 10 minutes per inch of thickness. Serve with lemon wedges.

Nutrition

Per serving : 223 Calories; 16 g Fat; 3 g Sat; 9 g Mono; 53 mg Cholesterol; 2 g Carbohydrates; 18 g Protein; 0 g Fiber; 351 mg Sodium; 363 mg Potassium

Exchanges: 2 1/2 medium-fat meat, 1 fat