Whole grilled catfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | ounces | Catfish; or |
| 4 | Whole catfish; one per serving, head and fins removed, cleaned and skinned | |
| 4 | teaspoons | Olive oil; as directed |
| 3 | teaspoons | Dijon mustard |
| 2 | teaspoons | Lemon juice |
| 2 | teaspoons | Black pepper |
| ¼ | teaspoon | Salt; optional |
| Long strands lemon zest; for garnish | ||
Directions
1. Cover the grill with foil, or use special racks designed for holding fish. Oil racks or foil. Rinse fish inside and out, pat dry with towels.
Sprinkle with salt and pepper. Combine oil, mustard, and lemon juice. Rub the outside of fish with the oil mixture. Grill for approximately 10 minutes for each inch of thickness. Fish is done when flaky and opaque inside.
EACH 288 cals, 12g fat: 38% cff.
GRILL WITH LESS OIL: Use olive oil spray, distribute the rub, then cook the fish in a basket; turn the basket not the fish. Or grill on the stove top or electric grill. -pat
Recipe by: Lucky Stores, Inc. 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 22, 1999, converted by MM_Buster v2.0l.