Cajun Style Catfish George Foreman Grill Recipes

Steps:

• Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
• Spray grill with cooking spray and pre-heat grill. Grill fish for 3 to 5 minutes or until fish flakes easily when tested with a fork.
• Remove fish from grill and place on serving platter. Garnish with lemon wedges and celery tops.

Steps:

• Preheat grill for 5 minutes.
• While waiting, whisk egg whites and milk in a shallow wide bowl (so that you can dip the bread with ease) - beat very well until smooth - egg whites can be lumpy and thus resulting in uneven french toast.
• Submerge bread one by one into egg mixture - soak!
• Place bread on griddle, side by side.
• Close the cover and let cook for about 2 minutes, or less.
• Don't open and close to check before 1 minute is up - your bread will tear apart (unless you like open-faced french toasts)!
• Serve hot, with splenda and cinnamon!
• If not served immediately, french toast freezes very well. Lay on paper towels to cool (so they absorb the moisture) and then freeze.
• ENJOY!

Steps:

• 1. Wash and dry catfish filets. Salt and pepper. Sprinkle your choice of seasonings on both sides of fish. Let stand for a few minutes. We use a cajun, no salt mixture of seasonings. This is made up of curry powder, onion powder,garlic powder, and other ingredients on the label. Actually, we do not put a lot of salt on the fish when we are seasoning it.
• 2. After the fish is seasoned, place it on the grill. Keep turning it until there are no more juices running from it. When using the George Forman grill we just follow the directions of usage for the grill. This is also good on the regular grill!

Steps:

• Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
• Grill, covered with grill lid, over medium hot coals (350-400°F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.