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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1990

Gallery

Recipe Summary

total:
45 mins
Servings:
4
Advertisement

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.

    Advertisement
  • 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; protein 17.4g 35% DV; carbohydrates 1.7g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.5g; fat 13.8g 21% DV; saturated fat 2.5g 12% DV; cholesterol 62.4mg 21% DV; vitamin a iu 5.5IU; vitamin c 7.6mg 13% DV; folate 15.4mcg 4% DV; calcium 13mg 1% DV; iron 0.3mg 2% DV; magnesium 23.7mg 9% DV; potassium 370.4mg 10% DV; sodium 402.1mg 16% DV; thiaminmg 3% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Tried this tonight and it was outstanding. Very simple and quick. Read More