Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Grated lemon rind |
| ½ teaspoon | Fennel seeds, crushed |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 \N | Farm-raised catfish fillets, (4-ounce) |
| \N \N | Vegetable cooking spray |
Combine first 4 ingredients; rub mixture on both sides of fillets. Cover and chill at least 4 hours.
Cut each fillet lengthwise into 2 strips. Thread evenly onto 4 (8-inch) skewers.
Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place fish on rack, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Yield: 2 servings (serving size: 2 strips of fish).
Per serving: 153 Calories; 5g Fat (28% calories from fat); 26g Protein; 1g Carbohydrate; 92mg Cholesterol; 335mg Sodium Recipe by: Cooking Light, May/June 1992, page 116 Posted to MC-Recipe Digest V1 #395 by igor@... on Jan 28, 1997.