Lea and Perrins Mustard Grilled Catfish

Ingredients:

• 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)

Instructions:

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.