Ingredients
- 4 U.S. farm-raised catfish fillets, 6 to 8 ounces each
- 6 tablespoons (¾ stick) unsalted butter
- 2 teaspoons Dijon mustard
Make it step by step
- In a small saucepan over medium heat, melt the butter and whisk in the mustard.
- Prepare a hot fire.
- When ready to grill, place an oiled grill rack over the fire.
- Lightly baste each side of the fish with the mustard butter and place on the rack.
- Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter.
- Serve with the salsa on the side.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.