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  • 1 tablespoon Lea And Perrins Worcestershire for Chicken
  • ½ cup Dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ teaspoon ground red pepper
  • 4 catfish fillets (about 6 ounces each)
  • Fresh parsley sprigs and red peppercorns (optional)


  1. Combine Worcestershire for Chicken, mustard, vinegar and pepper in small bowl; mix well. Coat fish thoroughly with mustard mixture.
  2. Coat grill with non-stick cooking spray and preheat 5 minutes.
  3. Grill fillets 3 to 5 minutes or until fish flakes easily when tested with fork.
  4. Garnish with parsley sprigs and red peppercorns, if desired.