GRILLED FISH
4 lg. catfish fillets (6-8 oz. each)
Sprinkle generously with lemon pepper. Also Creole Seasoning if desired. Cover with wax paper and refrigerate at least 1 hour to marinate. When ready to serve, heat gas or charcoal grill. Spray broiling rack with Pam. Place fish on rack and fastening top rack in place. Grill 5-6 minutes on each side, brushing often with basting sauce. Serve at once.
BASTING SAUCE:
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. oil
This makes a delicious main dish or severed cold on a hamburger bun with tartar sauce and tomato slice.
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