While bass fishing gets all the glory here on Clear Lake, there are plenty of catfish in the Lake as well. In fact, we have an annual Catfish Derby here which attracts thousands of people. So with all the catfish that have been caught off the Featherbed dock, we thought we'd offer this recipe for the grilled catfish fillets.
By marinating and basting these catfish fillets you don't have to worry about them drying out. This combination adds a fresh flavor to the catfish without overpowering it.
1 pound catfish fillets (they're best caught right off our dock!)
1 cup chardonnay wine
1/2 cup chopped fresh cilantro
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons pepper
1/2 teaspoon salt
Preheat grill. Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl. Transfer half the marinade mixture to another bowl to use for basting catfish. Add the catfish to the first bowl and marinate for 15 minutes. Drain fillets and discard used marinade. Place fillets on an oiled grill rack. Grill 4 inches from the heat source, basting with the extra bowl of marinade, for about 3 minutes on each side, or until the meat of the fish flakes easily when tested with a fork. Turn fish over only once.