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Triple Citrus Dilled Catfish

1 cup freshly-squeezed orange juice
1/2 cup freshly-squeezed grapefruit juice
1/4 cup freshly-squeezed lime juice
1/4 cup olive oil
1/4 cup minced fresh dill
Salt -- to taste
Freshly-ground black pepper -- to taste
1 1/2 pounds skinless catfish fillet
Thinly-sliced orange, grapefruit and lime -- for serving
Dill sprigs -- for serving

Seafood Alternatives: halibut, mahi-mahi, sea bass

Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. In a shallow dish, combine the citrus juices, olive oil, dill, salt and pepper.

Rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Add the catfish to the marinade, turning the fillets so they are evenly coated. Let sit in the refrigerator for 15 to 30 minutes (do not marinate longer or acid from the juices will alter the texture of the fish).

Rub a lightly oiled towel or cloth over the grill. Take the catfish from the marinade, allowing excess to drip off, and put the fillets on the hot grill. Cook until browned on the bottom, 4 to 5 minutes, brush the top with more marinade, then turn the fillets.

Continue cooking until the fish is opaque through the thickest part, 4 to 5 minutes longer, depending on the thickness of the fillet. Transfer the fish to plates and garnish with slices of fruit and sprigs of dill.

This recipe yields 4 servings.

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