Lemon-Pecan Catfish

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  • 35 min prep time
  • 35 min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 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. 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.

Notes

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Recipe Step Photos

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