| 7 | 30 | 190 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1/3 cup | Parsley, Italian, fresh (finely chopped) |
| 2 tbsp | Lime peel (zest) (grated) |
| 2 tbsp | Orange peel (zest) (grated) |
| 1 clove(s) | Garlic (minced) |
| 4 fillet | Catfish (bullhead) (6 oz each (*Or other firm white fish such as haddock, pollack, or flounder)) |
| 1 tbsp | Lemon juice |
| 2 tsp | Paprika (divided) |
To prepare gremolata, combine parsley, and next 3 ingredients in a small bowl: set aside.
Preheat broiler.
To prepare fish, brush both sides of fillets with lemon juice, and sprinkle each fillet with 1/2 teaspoon paprika. Place fish on a broiler pan coated with cooking spray; place pan under broiler and cook 5 minutes on each side or until fish flakes easily with a fork. Divide and sprinkle gremolata over fillets immediately before serving.
| Fruit | 0.2 |
| Meat | 1.8 |
