Salt (preferably sea salt)
Freshly ground pepper
Minced fresh dill or dried dill weed
1 tablespoon olive oil
1/2 stick (1/4 cup) butter
1. Sprinkle catfish fillets with salt, pepper, dill and lemon juice to taste.
2. Pour olive oil into a skillet and heat over medium heat for 2-3 minutes.
Add butter and, as soon as it melts, add fillets.
3. Sauté fillets for 4-6 minutes on each side, or until fish flakes with a fork.
If fish seems dry when turning, melt more butter and add with lemon juice.
This is important to keep fish moist. Makes 4-5 servings.
Tip: This recipe works well on a grill and in a closed-lid cooker such as a
George Foreman. Place fillets in foil to keep all the liquids around the fish.