1 tablespoon lemon juice
1/2 cup unsalted butter softened
1 clove garlic crushed
6 catfish filets about 5 to 7 ounces each
2 tablespoons lemon pepper
— Lemon-Parsley Relish —
1/2 cup lemon juice
1/2 cup dried parsley flakes
1/2 cup onion finely minced
Prepare the relish first and set it aside while you prepare the fish. Combine all relish ingredients in a small bowl and stir occasionally.
Prepare the grill. Rinse fish; pat dry with paper towels. Combine lemon juice, butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon pepper.
Place fish in a greased grill basket, tucking under any thin edges. Or, grill fish directly on the greased rack of the grill.
For a charcoal grill, place grill basket or fish on the rack of an uncovered grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) and grill until fish is barely opaque and flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling, basting with remaining butter mixture.
For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.
Serve with lemon-parsley relish, grilled potatoes (or hot cooked rice) and veggie kabob. Also, makes a nice sandwich.
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