BLACKENED CATFISH

3 lbs. catfish fillets
2 sticks melted butter
1 tsp. cayenne (red) pepper
1 tsp. black pepper
1 tsp. rosemary, crushed
1/2 tsp. tarragon
1 1/2 tbsp. paprika
1 tsp. salt
1 tsp. onion salt
1 tsp. garlic powder


Mix butter and seasonings together. Dip fish fillets in butter mixture. Grill on a hot grill (outside). Turn only once with a long spatula.

MARINADE FOR GRILLED CATFISH

10 tbsp. ketchup
5 tbsp. red wine vinegar
5 tsp. white horseradish
2 1/2 tsp. garlic powder
2 1/2 tsp. dried basil
1 1/4 tsp. salt
3/4 tsp. ground red pepper


Mix and pour over fish. Cover in refrigerator for 30 minutes. Use also as basting sauce on grill.

GRILLED FISH

4 lg. catfish fillets (6-8 oz. each)

Sprinkle generously with lemon pepper. Also Creole Seasoning if desired. Cover with wax paper and refrigerate at least 1 hour to marinate. When ready to serve, heat gas or charcoal grill. Spray broiling rack with Pam. Place fish on rack and fastening top rack in place. Grill 5-6 minutes on each side, brushing often with basting sauce. Serve at once.

BASTING SAUCE:
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. oil

This makes a delicious main dish or severed cold on a hamburger bun with tartar sauce and tomato slice.

GRILLED CATFISH

Boneless fillets of catfish
Oil
Lemon juice
Salt and pepper

Mix: 3 tbsp. lemon juice Salt and pepper


Make a "pan" of heavy duty aluminum foil. Use pastry brush to baste. Mix on fish. Cook until tender (about 10 minutes).

Everytime I try to grill catfish fillets, they flake too much and fall apart on the grill. I have admitted defeat: I either have to bread them up and oven-fry (bake) them or order catfish out. I am catfish-cooking-impaired!