Ingredients:
Makes four servings 2 tablespoons orange juice 2 tablespoons vegetable oil 2 teaspoons minced garlic 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ears husked fresh, supersweet corn 4 farm-raised catfish fillets (6-8 ounces each) Orange Sauce (recipe follows)

Instructions:
Preheat grill or broiler. In small bowl, combine orange juice, oil, garlic, ginger, salt and pepper. Reserve 1 tablespoon of mixture for Orange Sauce; brush all sides of corn and catfish fillets with remaining mixture. On oiled rack or broiler pan, grill fillets and corn 4 inches from the heat source, until catfish is opaque in center and corn is lightly browned, 7-10 minutes, turning corn occasionally. Serve catfish drizzled with Orange Sauce. Garnish with broiled orange wedges and mixed greens, if desired. For Orange Sauce: In small saucepan, combine 3/4 cup orange juice, 1 teaspoon cornstarch and reserved 1 tablespoon of the orange-ginger mixture. Cook over low heat, stirring until thickened, about 5 minutes. All materials courtesy of The Catfish Institute and Fresh Supersweet Corn Council. For more information and recipes, visit www.catfishinstitute.com and www.freshsupersweetcorn.com