1 pound catfish
fillets, ½- inch thick
3 tablespoons
olive oil
2 teaspoons
lemon juice
2 teaspoons
honey
1 teaspoon dried
tarragon
¼ teaspoon salt
¼ teaspoon fresh
ground pepper
* 1
tablespoon lemon juice added to 1 quart of cold water
Cut fillets into 4 serving pieces. Refrigerate in lemon juice water* for 1
hour. Discard liquid, rinse under cold
running water and pat dry with paper towels.
Preheat broiler to 500-degrees. Coat broiler pan rack with cooking spray. In a small bowl, mix together olive oil,
lemon juice, tarragon, honey, salt and pepper. Baste top side of fillets with olive oil mixture and broil for 7
minutes. Turn, baste and finish
broiling, about 7 minutes. Fillets
should be fork tender and flake easily.
Yield: 4
servings.
Carolyn Gass Hardimon, M. S. Home Economist