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Whole Grilled Catfish

36 ounces catfish or 4 whole catfish one per serving head and and fins removed -- cleaned and skinned
4 teaspoons olive oil -- as directed
3 teaspoons dijon mustard
2 teaspoons lemon juice
2 teaspoons black pepper
1/4 teaspoon salt -- optional
1 long strand lemon zest -- for garnish

Cover the grill with foil, or use special racks designed for holding fish. Oil racks or foil. Rinse fish inside and out, pat dry with towels. Sprinkle with salt and pepper. Combine oil, mustard, and lemon juice. Rub the outside of fish with the oil mixture. Grill for approximately 10 minutes for each inch of thickness. Fish is done when flaky and opaque inside.

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