Home » Lemon-Pepper Catfish
Lemon-Pepper Catfish
From EatingWell: November/December 1990
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.
4 servings
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »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; 0 g added sugars; 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
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Recipe Categories
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- Meal/Course
- Dinner
- Preparation/ Technique
- Marinate/Rub
- Grill/BBQ
- Broil
- Main Ingredient
- Fish
- Servings
- 4
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Southern/Soul
- Type of Dish
- Main dish, fish/seafood
- Style/Theme
- Everyday favorites
- Entertaining, casual
- Publication
- November/December 1990
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