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U.S. Catfish the Safe, Green Choice
26 June 2013
Oven-Baked Catfish Cakes with Lemon Caper Sauce
25 July 2013
Entrees
Grilled Citrus Rosemary Catfish
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grilled catfish with rosemary, white rice and asparagus

Grilled Citrus Rosemary Catfish

  • Yield: 4 Servings 1x
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Ingredients

Scale
  • 4 U.S. Farm-Raised Catfish Fillets
  • 1/2 fresh lemon per fillet
  • Salt and pepper to taste

Citrus Sauce

  • Juice and zest of 1 lime
  • Zest of 1 lemon
  • Zest of 1 orange
  • 6 ounces pineapple juice
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 teaspoon salt

Instructions

  1. Preheat grill.
  2. To make Citrus Sauce, combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.
  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.
  4. Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.
  5. Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.
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