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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
36 Ounce(s) Catfish
4 Teaspoon(s) Olive oil, as directed
3 Teaspoon(s) Dijon mustard
2 Teaspoon(s) Lemon juice
2 Teaspoon(s) Black pepper
1/4 Teaspoon(s) Salt, optional |
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