By marinating and basting these catfish fillets you don't have to worry about them drying out. This combination adds a fresh flavor to the catfish without overpowering it.

See Also

Asian Style Catfish

Catfish in Corn Husks

Jamaican Jerk Catfish

Ingredients

• 1 pound/450 g catfish fillets
• 1 cup/240 mL chardonnay wine
• 1/2 cup/120 mL chopped fresh cilantro
• 1/4 cup/60 mL lime juice
• 2 tablespoons/30 mL olive oil
• 2 tablespoons/30 mL dry mustard
• 2 tablespoons/30 mL chili powder
• 2 teaspoons/10 mL black pepper
• 1 teaspoon/5 mL salt

• Prep Time: 20 minutes
• Cook Time: 10 minutes

• Total Time: 30 minutes
• Yield: Serves 2

Preparation

Preheat grill. Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl. Transfer half the marinade mixture to another bowl to use for basting catfish. Add the catfish to the first bowl and marinate for 15 minutes. Drain fillets and discard used marinade. Place fillets on an oiled grill rack. Grill 4 inches from the heat source, basting with the extra bowl of marinade, for about 3 minutes on each side, or until the meat of the fish flakes easily when tested with a fork. Turn fish over only once.