Grilled Catfish Fillets Recipe

Ingredients:

Salad dressing (Italian)
Mustard
A dash of Worcestershire
About 500 g of thick fish fillets (catfish)
Seasoning mix (Tony Chachere’s Creole Seasoning)

Instructions:

Inside a glass bowl, combine together the salad dressing, the Worcestershire sauce and mustard. Coat fillet. Dust over Tony Chachere’s seasoning mix.

Allow fillets to soak in the marinate in dressing for about 60 minutes inside the fridge (NOTE: Do not over marinate fish fillets because vinegar incorporated in seasoning will react with meat and break this down).

Grilling over charcoal is preferred for this dish. Grill fillets over medium heat ’til fillets starts flaking. Do not over grill.

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