4    Catfish Fillets; thawed
3 tb Melted Butter; or Margarine
1 ts Worcestershire Sauce
1 ts Lemon Pepper

–DIJON SAUCE–
1/2 c Sour Cream
1 tb Dijon Mustard
1 ts Worcestershire Sauce

-GARNISH (OPTIONAL –
Lemon Twists

Rinse fillets and blot dry. Combine butter, Worcestershire Sauce, and
Lemon Pepper; mix. Brush both sides of fillets with butter mixture and
place on a sheet of heavy-duty foil or in a well-greased hinged fish
basket. Grill over medium-hot coals for 5-8 minutes; turn fillets and
grill another 5-8 minutes or until fish flakes easily when tested with a
fork. Combine sour cream, Dijon Mustard, and Worcestershire Sauce. Heat 45
seconds in e or until warm. Serve 2 tablespoons sauce over each
catfish fillet and garnish with lemon twists.

Oven Method: Broil 6-inches from heat for 10-12 minutes or until fish
flakes easily when tested with a fork; turning once.

Yield: 4 Servings.