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.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 223 calories; 16 g fat (3 g sat, 9 g mono); 53 mg cholesterol; 2 g carbohydrate; 18 g protein; 0 g fiber; 351 mg sodium; 363 mg potassium.
Nutrition bonus: Selenium (20% daily value), Vitamin C (16% dv).
0 Carbohydrate Servings