Post by cuteascountry_Shortcake on Jun 4, 2005 20:49:18 GMT -6
Grilled Catfish with Scallion-Anchovy Vinaigrette
5 anchovy fillets, drained, patted dry, & finely chopped
2 scallions, minced
2 t. lemon juice
2 t. red wine vinegar
1 t. Dijon mustard
3 T extra virgin olive oil
1/4 t. ground black pepper
4 catfish fillets (6 oz each)
1/4 t. salt
In small bowl, combine anchovies, scallions, lemon juice, vinegar, mustard, 2 T oil & 1/8 t. pepper. Brush remaining 1 T oil over fish, & season w/ salt and
pepper. Generously coat grill rack with spray oil. Preheat grill. Place catfish round side down, on rack & cook until golden, 5-6 min. Turn, & cook until flesh is opaque 2-4 min. longer. Serve topped with scallion-anchovy
vinaigrette. (4 servings, 341 cal. each)
(Low-Carb Recipes, Prevention Magazine)
Submitted by Athena in Delaware
Printed in Nancy's Kitchen Newsletter 6/02/05
5 anchovy fillets, drained, patted dry, & finely chopped
2 scallions, minced
2 t. lemon juice
2 t. red wine vinegar
1 t. Dijon mustard
3 T extra virgin olive oil
1/4 t. ground black pepper
4 catfish fillets (6 oz each)
1/4 t. salt
In small bowl, combine anchovies, scallions, lemon juice, vinegar, mustard, 2 T oil & 1/8 t. pepper. Brush remaining 1 T oil over fish, & season w/ salt and
pepper. Generously coat grill rack with spray oil. Preheat grill. Place catfish round side down, on rack & cook until golden, 5-6 min. Turn, & cook until flesh is opaque 2-4 min. longer. Serve topped with scallion-anchovy
vinaigrette. (4 servings, 341 cal. each)
(Low-Carb Recipes, Prevention Magazine)
Submitted by Athena in Delaware
Printed in Nancy's Kitchen Newsletter 6/02/05