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June 1998 Issue
Grilled Catfish and Veggies
by Ronda L. Halpin
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I was so inspired by the great grilling recipes presented in last month's issue that I decided to share one of my own quick grilling ideas. This month I'm introducing a simple grilled meal of catfish and veggies.

When I make this simple dish, I make sure I get some fresh sourdough French bread from my favorite local bakery. You can compliment this meal with your favorite bread and some refreshing iced tea.

One of the advantages of grilling this way is that you are left with no dishes to clean except the knives you use to cut your vegetables and your tableware. If there's one universal truth to apply to the summer months, it's that no one seems to have the time or the energy to take care of tons of dishes after a satisfying meal. Use that extra time to take a walk in a nearby park or do a little garden work.


Grilled Catfish and Veggies

  • 2 medium-sized tomatoes, cut into 1/2" chunks
  • 1/4 c. diced green pepper
  • 1/4 c. diced onion
  • 4 T. sliced black olives
  • 2 large catfish fillets
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. crushed red pepper
While the grill is warming, prepare your vegetables.

Rinse the catfish fillets and place each fillet in the center of a 12" x 12" sheet of aluminum foil. Sprinkle each fillet with half of the indicated seasonings. Cover the seasoned fillets with the prepared vegetables. Seal each sheet of aluminum around its contents so that it resembles a pillow.

Grill the packets over hot coals for about 20 minutes or until fillets flake easily with a fork and the vegetables are crisp-tender. Serve hot with your favorite fresh bread.

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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