Recipe - Whole Grilled Catfish

36 ounce Catfish; or
4 Whole catfish; one per
serving, head and fins
removed, cleaned and
skinned
4 teaspoon Olive oil; as directed
3 teaspoon Dijon mustard
2 teaspoon Lemon juice
2 teaspoon Black pepper
One fourth teaspoon Salt; optional
Long strands lemon zest; for
garnish

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 EATLF Digest by PatHanneman kitpath@earthlink.net on Feb 22,
1999, converted by MM_Buster v2.0l.