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Lemon-Pepper Catfish

:  November/December 1990

Your rating: None Average: 3.8 (9 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 Recipe

Makes: 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

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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.

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

Style/Theme
Everyday favorites
Entertaining, casual
Type of Dish
Main dish, fish/seafood
Ethnic/Regional
Southern/Soul
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
45 minutes or less
Servings
4
Main Ingredient
Fish
Preparation/ Technique
Broil
Grill/BBQ
Marinate/Rub
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
November/December 1990
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