Cooking Time: 25 minutes
Servings: 6
Ingredients:
½ cup olive oil
Juice 4 lemons
2 tbsp. Dijon mustard
½ tsp. salt
1 tsp. paprika
Fresh rosemary chopped
4 (6- to 8-oz.) catfish fillets, ½-inch thick
Intolerances:
Gluten-Free
Egg-Free
Lactose-Free
Directions:

1. Set the temperature to Medium and preheat, lid closed, for 10 to 15
   minutes.
2. Whisk the olive oil, lemon juice, mustard, salt, paprika, and chopped
   rosemary in a bowl.
3. Brush one side of each fish fillet with half of the olive oil-lemon
   mixture; season with salt and pepper to taste.
4. Grill fillets, covered, 4 to 5 minutes. Turn fillets and brush with the
   remaining olive oil-lemon mixture.
5. Grill 4 to 5 minutes more (do not cover).
6. Remove fish fillets to a serving platter, sprinkle with rosemary and
   serve.
   Nutrition:
   Calories: 295
   Fat: 24g
   Cholesterol: 58mg
   Carbs: 3g
   Protein: 16g