Serves 4

4 U.S. Farm-Raised Catfish fillets, 6 oz (180 g) each

6 tbsp (90 mL) unsalted butter

2 tsp (10 mL) Dijon mustard

Strawberry Salsa (see recipe below)

For Catfish

In a small saucepan over medium heat, melt the butter and whisk in the mustard.

Prepare a hot fire.

When ready to grill, place an oiled grill rack over the fire. Lightly baste each side of the fish with the mustard butter and place on the rack. Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter.

Serve with Strawberry Salsa on the side.

For Strawberry Salsa

Makes 2 cups (500 mL)

2 cups (500 mL) ripe strawberries, hulled and chopped

2 tbsp (30 mL) fresh mint leaves, chopped

2 tbsp (30 mL) sugar

2 tbsp (30 mL) dark rum

1/2 tsp (2 mL) freshly ground black pepper

Salsa Preparation

In a small bowl, combine the ingredients. Serve chilled or at room temperature.