Recipe - Grilled Fillet Of Beef With Tomato Ginger Vinaigrette

4 Catfish; (58 oz.) fillets
3 tablespoon Dijon mustard
Vegetable oil
Salt & pepper to taste

Preheat the grill. Coat each side of catfish with Three fourths tablespoon mustard.
Let stand 30 minutes or more. Salt and pepper to taste. If using presoaked
wood chips or other flavoring, sprinkle them over hot coals or lava rocks.
Brush the grid lightly with oil. Place the fish fillets in an oiled basket
and grill over hot or high heat 35 minutes per side. Serve immediately.

Posted to recipeludigest Volume 01 Number 628 by "Joe"
Broutek@worldnet.att.net on Jan 29, 1998