Grilled Lemon-Lime Catfish

Serves 6

Lemon-Lime Marinade

Juice of 2 lemons

Juice of 2 limes

1 cup (250 mL) olive oil

4 cloves garlic, minced

1/2 cup (125 mL) fresh basil leaves, chopped

1/2 cup (125 mL) fresh mint or lemon balm leaves, chopped

Sea salt and freshly ground black pepper, to taste

2 lb (1 kg) U.S. Farm-Raised Catfish, cut into 1-inch (2.5 cm) pieces

1 lemon, sliced

1 lime, sliced

3 cups (750 mL) cooked rice

To prepare the marinade, combine citrus juices and olive oil in a medium-size bowl, whisking constantly until thoroughly blended. Add garlic, basil, and mint and season with salt and pepper. Will keep, tightly covered, in the refrigerator for several days. Makes 2 cups.

To prepare the catfish, pour 1 cup (250 mL) of the marinade into a resealable plastic bag, add the fish, seal, shake to coat, and refrigerate 1 hour to marinate. Reserve the remaining marinade.

Preheat grill to high. When ready to grill, set an oiled grill wok on the barbecue rack. Using a slotted spoon to drain the excess marinade, transfer the catfish, along with the lemon and lime slices to the grill wok.

Grill, catfish and lemon and lime slices, tossing occasionally using barbecue tongs or 2 long-handled wooden spoons, until the fish is opaque, 3 to 5 minutes. Close the grill and cook for 3 to 4 minutes more.

Serve the fish and citrus slices over rice and drizzle with remaining marinade.