METHOD: Make marinade by combining olive oil, vinegar, honey, Lemon Zesto, lemon juice and garlic. Stir well. Wash the catfish fillets and pat dry. Add the catfish to the marinade, turning several times to coat well. Cover and refrigerate for 2 to 6 hours. Let fillets stand at room temperature for 30 minutes before grilling. Drain from marinade and coat both sides of the fish with sesame seeds. Preheat frying pan. Place fish in pan and cook for 4 to 5 minutes or until whitish in the center. Serves 4.

VEGETABLES ON ITALIAN BREAD

• 1 small eggplant, cut into 8 slices,1/2 thick
• 1 medium red pepper
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 tsp. Orange Zesto
• 4 oz. shredded mozzarella or pizza cheese
• 1 loaf Italian or French bread, about 12 oz.
• Italian salad dressing

METHOD: Spray frying pan with cooking spray before preheating. Place eggplant, pepper, onion, garlic and Orange Zesto in hot pan. Cover and cook 5 minutes or until vegetables are tender. Sprinkle with cheese. Cut bread lengthwise into halves. Drizzle each half with Italian dressing. Arrange vegetables with cheese on bottom half and top with remaining bread half. Cut into 4 sandwiches.