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Italian Grilled Catfish

You can use any mild-fleshed fillet such perch, halibut pickerel or catfish for this recipe.


3 Tbsp. (45 ml) each dried basil, oregano and rosemary

1 tsp. (5 ml) each garlic powder and freshly ground black pepper

1/4 cup (50 ml) grated Parmigiano-Reggiano or other hard Italian cheese

Vegetable oil, to coat

2 fillets of choIce, 6 to 8 oz (180 to 250 g) each


Lightly oil grill and preheat barbecue or broiler to high.

In a medium bowl, stir together all ingredients except fish and vegetable oil spray.

Spray both sides of each fillet lightly with vegetable oil. Generously sprinkle both sides of fillet with spice rub (any extra rub can be refrigerated in an airtight container up to 1 week.)

Grill or broil over high heat until fish flakes with a fork, 4 to 5 minutes a side.

Serves 4.

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