The best way to determine if the catfish is cooked is if a knife easily pierces the thickest part of the catfish.
4 teaspoons wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 tablespoon dried basil
1 1/2 teaspoons dried thyme
1 teaspoon Cajun seasoning
1 teaspoon hot sauce
1/4 teaspoon salt
1/2 cup olive oil
Four 8-ounce catfish fillets
1. In a bowl of a food processor or in a mixing bowl, combine all ingredients except olive oil and catfish.
2. Whip together all ingredients until blended; slowly pour in olive oil in a steady stream until incorporated.
3. Add catfish and coat with marinade. Marinate catfish under refrigeration for 2 hours.
4. Fire up outdoor grill. Grill catfish for 5 minutes on each side being careful not to overcook
Yields 4 servings.
Recipe compliments of Chef Patrick Mould.