Catfish with Red Pepper Sauce
Catfish have a mild flavor and firm flesh--both of which serve as tasty counterpoints to the tangy, rosemary-seasoned sauce in this recipe.
To make ahead: Prepare sauce as directed in step 1. Cover and chill for up to 24 hours. Prepare and grill fish as directed in steps 2 and 3. To serve, transfer chilled sauce to a small saucepan; heat through over medium heat. Serve warmed sauce over fish.
Variation: Broiler directions: Preheat broiler. Place fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges. Broil 3 to 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning fish once if fillets are 1 inch thick.
2 1/2 lean protein, 1 1/2 fat, 1/2 vegetable