Select catfish or other firm fillets, or smaller whole fish, such as sea bass or porgy.

• 1/2 cup lightly packed cilantro leaves
  
• 1/2 cup lightly packed flat-leaf parsley
  
• 3 garlic cloves, chopped
  
• 2 tsp. ground cumin
  
• 2 tsp. ground sweet paprika
  
• 1 tsp. dried oregano
  
• Pinch cayenne pepper
  
• 1 tsp. salt
  
• Ground black pepper
  
• 1/4 cup extra virgin olive oil
  
• 2 whole black sea bass (1 pound each),
  
• or 1 pound catfish in 2 fillets
  
• 2 Tbsp. orange juice

In a mini food processor, pulse cilantro, parsley and garlic to chop coarsely. Add cumin, paprika, oregano, cayenne, salt, and a few grinds black pepper, and pulse to chop finely. Add oil and whirl to pulpy puree. This makes about 1/2 cup marinade.

If using whole fish, slash three diagonal cuts down to bone on each side. Place fish or fillets in one-gallon, resealable plastic bag and add half the marinade. Using your fingers, coat fish all over. For whole fish, massage it into the slits. Seal bag, set it on plate, and marinate fish in refrigerator for 1 hour.

Add orange juice to the remaining marinade and set it aside while the fish cooks.

Heat grill to medium-high, or preheat broiler.

Wipe excess marinade off fish. Discard bag with used marinade. If grilling, place fish or fillets in wire basket; this lets you turn whole fish easily and lift cooked fillets off grill. Cook whole fish until opaque near the bone, 6 to 10 minutes, turn and cook second side, 6 to 8 minutes. For fillets, cook until white in center at the thickest point, 8-10 minutes.

When serving, pass reserved marinade to spoon over the fish.

Makes 4 servings

Per serving: 240 calories, 19 g total fat ( 3 g saturated fat), 2 g carbohydrate,
16 g protein, 0 g dietary fiber, 260 mg sodium.

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Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.