CREOLE GRILLED CATFISH FILLETS

INGREDIENTS
Italian dressing
Mustard
Worcestershire sauce
Catfish fillets (thick ones if possible)
Tony Chachere's Creole Seasoning (available in the spice section of local supermarkets; look for a green can)
 

DIRECTIONS
In a small bowl, mix bottled Italian dressing with a little mustard and Worcestershire sauce. Rub on the fillets
Sprinkle Tony's seasoning on fillets.
Allow to marinate one hour in refrigerator (not too much longer or the vinegar in the dressing will start to break down the fish)
Use charcoal grill if possible. Grill over medium heat until fish barely starts to flake. Don't overcook.

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