Lemon-Pecan Catfish

Looking for a seafood dinner? Enjoy this grilled catfish fillet topped with pecan mixture - a delightful meal.

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Servings 4

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ingredients 10
Prep Time 35 min
Total Time 35 min

Ingredients

1: shallot, minced

2: tablespoons finely chopped pecans

1: teaspoon chopped fresh marjoram

1: teaspoon chopped fresh parsley

1: teaspoon grated lemon peel

1: tablespoon fresh lemon juice

1/4: teaspoon salt

1/4: teaspoon cracked black pepper

4: (6 to 8-oz.) catfish fillets

1: tablespoon olive oil

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Directions

1 Heat grill. In small bowl, combine all ingredients except catfish fillets and oil. Place catfish fillets in large shallow nonmetal dish. Brush tops with oil. Top each fillet evenly with pecan mixture; press into surface.
2 When ready to grill, carefully oil grill rack. Carefully place catfish, coated side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill, or make a tent of foil and place over fish. Cook 15 to 20 minutes or until thickest part of fish flakes easily with fork.

EXPERT TIPS

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Expert Tips

Catfish is named for its whisker-like feelers. It is a firm and mild-tasting fresh-water fish. Some people feel wild catfish has a muddy flavor, perhaps because they know catfish are bottom-feeders. Nowadays, however, catfish is farm-raised or grains, and its flavor is clean and fresh.

Fillets often have one end that is thicker than the other. To evenly cook fillets, simply arrange fillets so the thin ends are at the outside of the grill where the heat is less intense.

Prepare the pecan mixture up to four hours in advance, cover and refrigerate it until you are ready to grill. Press the pecan mixture onto the fish up to 30 minutes before grilling.