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Lemon-Pepper Catfish

November/December 1990

Your rating: None Average: 3.6 (17 votes)

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. "
Lemon-Pepper Catfish

Makes: 4 servings

Active Time:

Total Time:

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

  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.

Tips & Notes

  • 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

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

Preparation/ Technique
Marinate/Rub
Broil
Grill/BBQ
Meal/Course
Dinner

Ethnic/Regional
Southern/Soul
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Fish
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