Ingredients

• 4 (1/4 lb) skinless catfish fillet
• 1/2 teaspoon black pepper
• 1 grated small lemon, juice and zest of
• 2 tablespoons orange juice
• 2 teaspoons capers, rinsed
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh oregano
• 1/2 seedless cucumber, thinly sliced

Instructions

1. Spray the rack of a broiler pan with nonstick spray; preheat broiler.

2. Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.).

3. Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.

4. Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.