Lemon-Pepper Catfish

From EatingWell: November/December 1990 — Subscribe Now!

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.

READER'S COMMENT:

"Tried this tonight and it was outstanding. Very simple and quick. "

4 servings

Active Time: 15 minutes

Total Time: 45 minutes

Nutrition Profile

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

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.
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.

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.

Nutrition Bonus: Selenium (20% daily value), Vitamin C (16% dv).

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