Serves 4

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper to taste
Juice of half a lime
8 to 12 thin wedges ripe cantaloupe, seeded and peeled
2 tbsp (30 mL) chopped fresh mint leaves
1/2 tsp (2 mL) red pepper flakes
1 cup (250 mL) fresh blueberries, stems removed or strawberries, hulled (optional)

Lightly brush catfish with oil, then sprinkle with salt and pepper. Preheat the barbecue.

When ready to grill, set an oiled perforated grill rack over the fire. Place catfish on the rack and grill until it’s opaque and just beginning to flake when tested with a fork about 4 to 5 minutes per side, turning once halfway through grilling.

Arrange catfish on 4 serving plates. Fan 2 to 3 wedges of melon on each plate. Squeeze juice of half a lime over fish and melon. Sprinkle with mint leaves, red pepper flakes and blueberries or strawberries.