Description
(from Karen Adler and Judith Fertig's Fish & Shellfish, Grilled & Smoked, The Harvard Common Press, 2002)

Ingredients

• 1/3 cup instant minced onions
  
• 1/3 cup dill weed
  
• 2 tablespoons dried tarragon
  
• 2 tablespoons dried oregano
  
• 1 tablespoon celery seed
  
• 1 tablespoon lemon pepper
  
• 1 tablespoon garlic powder
  
• 1 teaspoon red pepper flakes
  
• 4 U.S. Farm-Raised Catfish fillets (4 to 6 ounces each)
  
• Olive oil spray

Preparation
Prep time: 5 minutes Cook time: 8 minutes

1. Mix spices in a glass jar with tight-fitting lid. Store the blend in a dark cupboard, away from heat; it will keep for two to three months.

2. To cook catfish fillets, begin by sprinkling 1/2 to 1 teaspoon rub on a lightly oiled fillet. Grill or broil over high heat for 3 1/2 to 4 minutes per side or until the fish begins to flake when tested with a fork in the thickest part.

Nutrition
Approximate nutritional analysis (per serving): 270 calories; 13 g fat; 75 mg cholesterol; 335 mg sodium; 11 g carbohydrates; 3 g fiber; 27 g protein

Serves
4 servings

Variations
This goes well with fresh, buttered corn sprinkled with a dash of the Salt-Free Herb Rub.