INGREDIENTS

INSTRUCTIONS

Start a hot fire in the grill or preheat the oven broiler. Mix the
tamari sauce, lemon juice, garlic, coriander, and orange peel in a
medium-size bowl. Gradually whisk in the olive oil. Use the marinade
right away or refrigerate it for up to 3 weeks. Season the catfish
fillets with the salt and pepper and marinate them in about three
quarters of tamari marinade for 30 to 45 minutes, if there is time.
Otherwise brush them with the marinade before and during grilling.
Place the catfish fillets, round-side down, on the preheated rack. (I
like to brush the top of the grate with vegetable oil just before
grilling to help prevent sticking.) Grill them or broil round-side  up,
for 5 to 6 minutes, until they've browned, and turn them over  with a
metal spatula. Grill or broil the second side for another 3 to  4
minutes. Depending on the intensity of the heat, the fillets should  be
done at this point. To check, slightly separate the flesh in the
center of one fillet with your metal spatula -- it should be white  and
opaque throughout. Place the catfish fillets on warm dinner  plates,
drizzle over more of the tamari coriander marinade, and serve  right
away. This recipe yields 4 servings.  Recipe Source: COOKING LIVE with
Sara Moulton Recipe courtesy of  Leslie Revsin, "Great Fish, Quick"
From the TV FOOD NETWORK - (Show #  CL-9096 broadcast 03-30-1998)
Downloaded from their Web-Site -  http://www.foodtv.com  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  10-03-1998  Recipe by: Leslie Revsin  Converted
by MM_Buster v2.0l.

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