Zahtar-Rubbed Catfish with Escalibada

From: Chef Frank Costantino, New York Culinary Academy. Yield: 12 servings.

12 6-oz. U.S. Farm-Raised Catfish fillets (4 1/2 lb.)
1 Tbsp. salt
2 tsp. black pepper, ground
1/4 cup olive oil
3 Tbsp. Zahtar Seasoning Mixture
(recipe follows)
12 limes, quartered
3 qt. Escalibada (recipe follows)

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