Marinated Grilled Catfish

The best way to determine if the catfish is cooked is if a knife easily pierces the thickest part of the catfish. Ingredients: 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 Directions: 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.

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