| LEMON TARRAGON CATFISH |
|
|
|
Prep time: 10 minutes Chill time: 30 minutes Grill time; 10 minutes 4 servings1 teaspoon grated lemon rind 1/2 cup fresh lemon juice 1/2 cup CRISCO Oil * 1 tablespoon chopped fresh parsley 2 tablespoons chopped fresh or 2 teaspoons dried tarragon 1/2 teaspoon salt 1/4 teaspoon pepper 4 (4 to 5 ounce) catfish fillets Garnishes: Fresh lemon slices, Fresh tarragon sprig Whisk together first 7 ingredients in a large shallow dish; add catfish fillets, turning to coat. Cover and chill 30 minutes, turning once. Remove fillets from marinade, discarding marinade. Coat food grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Arrange fillets on food grate, and grill, covered with grill lid, 3 to 5 minutes on each side or until fillets flake with a fork. Garnish, if desired. CUTLINE: Toss hot cooked rice with toasted almond slices and chopped fresh parsley. Serve Lemon-Tarragon Catfish over rice with steamed yellow squash and zucchini ribbons on the side. |
