Grilled Catfish in Cornhusks

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 20 mins

Grilled Catfish in Cornhusks

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Directions

  1. Peel back the husks from the corn and remove the silk. Break off the cob at the base, leaving the husk attached to stem. Cut the kernels off 2 of the ears (should yield 1 cup); set aside remaining corn for another use.
  2. Fold back part of each cornhusk; place a catfish fillet in each. Season lightly with salt and ground pepper. Top each fillet with one-fourth of the corn kernels, green onions, sweet pepper, capers, and butter; top with a thyme sprig. Fold remaining husks over fish. Tie each husk together at the ends with 100-percent-cotton string.
  3. Prepare grill for indirect cooking. Test for medium heat where fish will be placed. Place fillets in cornhusks on grill rack. Grill, covered, about 20 minutes or until fish flakes easily when tested with a fork.
  4. To serve, remove string; fold back the cornhusks. Serve with fresh lime wedges, if desired. Makes 4 servings.

From the Test Kitchen

Test Kitchen Tip:

Carefully push aside the husk of one of the catfish packages with a fork to test center of fish for doneness.

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Nutrition Facts (Grilled Catfish in Cornhusks)

  • Per serving:
  • 410 kcal ,
  • 26 g fat
  • (10 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 112 mg chol. ,
  • 459 mg sodium ,
  • 17 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 30 g pro.
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