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Grilled Citrus Rosemary Catfish




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.



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