Lemon-Pepper Grilled Catfish Recipe - Cooking Index
Lemon-Pepper Grilled Catfish Recipe - Cooking Index
| 2 | Catfish fillets | |
| Marinade | ||
| Juice of 1 lemon | ||
| 4 | Green onions - chopped | |
| 1/4 cup | 59ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Lemon Butter Sauce | ||
| 1/4 cup | 59ml | White wine |
| 1 teaspoon | 5ml | Chopped shallot |
| 1/4 cup | 59ml | Heavy cream |
| 4 tablespoons | 60ml | Chilled butter - cut up |
| Juice of 1 lemon | ||
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Seasoned Flour | ||
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 | Onion powder | |
| 1 | Dried thyme | |
| 1 | Dried basil | |
| 1 | Dried oregano | |
| 1 | Garlic powder | |
| 1 | White pepper | |
| 1 | Baking powder | |
| Garnish | ||
| Lemon wedges | ||
| Green onions |
To marinate the catfish, puree lemon juice, green onions and olive oil in a blender. Pour the marinade into a shallow dish and add salt and black pepper to taste. Add catfish fillets, turning to coat. Refrigerate, covered, for 12 to 24 hours to marinate.
To prepare the lemon butter sauce, simmer wine and shallot in a small saucepan over medium heat until the wine has evaporated. Add the cream and simmer until reduced by half. Remove from heat. Gradually whisk in cubes of butter, a few at a time, until sauce thickens and is thoroughly blended. Return the pan very briefly to the heat to help incorporate the butter, if necessary. Season to taste with lemon juice, salt and white pepper.
Prepare a grill or preheat the broiler.
To prepare the seasoned flour, mix the flour, seasonings and baking powder in a shallow dish or on a piece of waxed paper.
Drain excess marinade from fillets and pat dry with paper towels. Lightly dredge catfish fillets in flour mixture. Place fillets on an oiled grill rack or broiler rack and grill or broil fish about 4 inches from the heat source for about 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
Serve with lemon butter sauce and garnish with lemon wedges and green onions.
This recipe yields 2 servings.
Source:
The Oak Ridger, 08-18-1999
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