Lemon-Pepper Catfish
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.
Source: EatingWell Magazine, November/December 1990
Gallery
Recipe Summary
Ingredients
Directions
Tips
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 Facts
Per Serving:
204 calories; protein 17.4g; carbohydrates 1.7g; dietary fiber 0.2g; sugars 0.5g; fat 13.8g; saturated fat 2.5g; cholesterol 62.4mg; vitamin a iu 5.5IU; vitamin c 7.6mg; folate 15.4mcg; calcium 13mg; iron 0.3mg; magnesium 23.7mg; potassium 370.4mg; sodium 402.1mg.
Exchanges:
2 1/2 medium-fat meat, 1 fat
