Rosemary Catfish

• 4 U.S. Farm-Raised Catfish Fillets
• ½ 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
• ½ cup brown sugar
• 1 tablespoon fresh rosemary, chopped
• ¼ teaspoon salt

1. Preheat grill.
2. Place catfish in shallow dish and squeeze ½ fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.
3. Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.
4. Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.
Serves 4

Citrus Sauce
Combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.

Recipe provided by The Catfish Institute.