Book Reviews Wise Ways Indoor grilling hedges for time February 27, 2002 in Suburban Journals By Carol Schlitt Small, easy to use and clean, indoor grills provide quick and tasty foods that fit the game plans of hurried households. The popular one named after a former heavyweight boxer is a contact grill, where two heated plates, connected by a floating hinge, enables both sides of food to cook simultaneously. Hibachi, infusion and combination indoor grills also are available. Holly Rudin-Braschi, author of Grill Power (QVC Publishing), devoted solely to foods prepared on electric grills, offers simple tips to get the most out of an indoor grill: Preheat a grill fully. Pay attention to grilling times. Never reuse marinade unless it has been boiled first. Check food with an instant-read thermometer to test for doneness. Poultry should reach at least 160 degrees, beef 150 degrees and fish 135 to 140 degrees. For more information on indoor grills, including recipes, consult the web site www.grillpower.com. This recipe from Rudin-Braschi's book is excellent for preparing catfish without deep-frying. For a Friday night recipe during Lent, it replaces higher-fat, calorie-laden, fried catfish. This recipe also works perfectly when chicken breast, tuna, swordfish or flank steak are substituted for catfish. Certified family and consumer scientist Carol Schlitt is nutrition and wellness educator with University of Illinois Extension at the Edwardsville Extension Center. CORNMEAL-CRUSTED CATFISH FILLETS 1 1/4 lb. catfish fillets 1 egg, well-beaten 3 tbsp. cornstarch Salt and freshly ground pepper to taste Crust Mixture Preheat grill, or set variable temperature control to medium-high (350 to 400 degrees). In small bowl, whisk egg, cornstarch, salt and pepper until cornstarch is dissolved. Place catfish in shallow dish or pie plate. Pour egg mixture over fish. Turn pieces so both sides of fish are coated with egg mixture. Use immediately, or cover tightly and refrigerate 20 minutes to 1 hour. Coat each fillet with Crust Mixture to cover all sides. Place on large plate. Coat each fillet lightly on both sides with nonstick cooking spray. Place on grill. Grill 6 to 7 minutes on George Foreman grill, 12 to 14 minutes on all other grills, including electric, stovetop, gas or charcoal. For best results, grill 6 to 7 minutes per side without disturbing. When fish is done, interior temperature reaches 135 to 140 degrees on instant-read thermometer and fish is opaque in center. Crust Mixture: Using fork, combine 1/2 cup yellow cornmeal, 1 to 2 teaspoons chili powder or Cajun seasoning to taste, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon light salt in shallow dish. Makes 4 servings; 300 calories, 12 g fat, 120 mg cholesterol, 390 mg sodium, 20 g carbohydrate and 25 g protein each. Order Grill Power Now!

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