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EatingWell Test Kitchen
“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.”
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1-2 teaspoons finely crushed black peppercorns
½ teaspoon salt
4 catfish fillets, (about 1 pound total)
1 lemon, cut into 4 wedges
1Whisk 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.
2Preheat grill or broiler.
3Grill 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.
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.