Lemon-Pepper Grilled Catfish

Description
A Catfish recipe.

Ingredients

 * 2 U.S. farm-raised catfish fillets

Catfish marinade

 * juice of 1 lemon
 * 4 green onions, chopped
 * ½ cup olive oil
 * salt and freshly ground black pepper to taste

Lemon-butter sauce

 * ¼ cup white wine
 * 1 teaspoon chopped shallot
 * ¼ cup heavy cream
 * 4 tablespoons chilled butter, cut into small cubes
 * juice of 1 lemon
 * salt and white pepper

Seasoned flour

 * ½ cup all-purpose flour
 * generous pinch of each of the following:
 * onion powder
 * dried thyme
 * dried basil
 * dried oregano
 * garlic powder
 * white pepper
 * baking powder

Garnish

 * lemon wedges and whole green onions

Directions

 * 1) To marinate the catfish, purée lemon juice, green onions and olive oil in a blender.
 * 2) Pour marinade into a shallow dish and add salt and black pepper to taste.
 * 3) Add catfish fillets, turning to coat.
 * 4) Refrigerate, covered, for 12 to 24 hours to marinate.
 * 5) To prepare the lemon butter sauce, simmer wine and shallot in a small saucepan over medium heat until wine has evaporated.
 * 6) Add cream and simmer until reduced by half.
 * 7) Remove from the heat.
 * 8) Gradually whisk in cubes of butter, a few at a time, until sauce thickens and is thoroughly blended.
 * 9) Return pan very briefly to the heat to help incorporate butter, if necessary.
 * 10) Season to taste with lemon juice, salt and white pepper.
 * 11) Prepare a grill or preheat the broiler.
 * 12) To prepare the seasoned flour, mix flour, and the baking powder in a shallow dish or on a piece of wax paper.
 * 13) Drain excess marinade from fillets and pat dry with paper towels.
 * 14) Lightly dredge catfish fillets in flour mixture.
 * 15) Place fillets on an oiled grill rack or broiler pan rack and grill or broil catfish about 4 inches from the heat source for about 3 to 4 minutes on each side, or until fish flakes easily when tested with a fork.
 * 16) Serve with lemon butter sauce and garnish with lemon wedges and green onions.