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. Source: EatingWell Magazine, November/December 1990

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill or broiler.

  • 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.

Tips

Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition Facts

204 calories; 13.8 g total fat; 2.5 g saturated fat; 62 mg cholesterol; 402 mg sodium. 370 mg potassium; 1.7 g carbohydrates; 0.2 g fiber; 1 g sugar; 17.4 g protein; 5 IU vitamin a iu; 8 mg vitamin c; 15 mcg folate; 13 mg calcium; 24 mg magnesium;

Reviews (1)

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Rating: 5 stars
10/30/2011
Tried this tonight and it was outstanding. Very simple and quick. Read More