Serves 4

2 tbsp (30 mL) olive oil

1/4 cup (50 mL) lime juice

1 cup (250 mL) white wine

2 tbsp (30 mL) dry mustard

2 tbsp (30 mL) chili powder

2 tsp (10 mL) pepper

1/2 cup (125 mL) chopped fresh cilantro or parsley

1/2 tsp (2 mL) salt (optional)

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
Prepare grill or preheat broiler.
Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt, if using, in medium bowl. Transfer half of marinade mixture to another bowl and reserve for basting catfish. Add catfish to first bowl; marinate for 15 minutes. If marinating for longer than 15 minutes, cover and refrigerate.
Drain fillets and discard marinade. Place fillets on a lightly oiled grill rack or broiler pan rack. Grill or broil 4 inches (10 cm) from heat source, basting with reserved marinade, for about 4 minutes on each side, or until fish flakes easily when tested with fork.