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Mix together the following:
1 cup ketchup
1/4 cup freshly squeezed lemon juice
1 tablespoon horseradish
1/4 teaspoon black pepper
Refrigerate until ready to use.
Season catfish fillets with creole seasoning. Cook on hot grill, that has been sprayed with no stick cooking spray, until the fish are firm and flakes easily with a fork.
Serve with Cocktail Sauce or Horseradish Sauce.
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