The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish.
Recipe courtesy of The Catfish Institute
Servings: 4
Citrus Sauce:
1 lime, juice and zest only
1 lemon, zest only
1 orange, zest only
6 ounces pineapple juice
1/2 cup brown sugar
1 tablespoon fresh
rosemary, chopped
1/4 teaspoon salt
Catfish:
4 U.S. farm-raised catfish
fillets
2 lemons
salt, to taste
freshly ground black
pepper, to taste
Heat grill.
To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let it rest 5 minutes.
Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.
