Broiled Catfish with Mustard

(based on a recipe from Jane Brody’s Good Seafood Cookbook, 1994)

24 oz catfish (Swai) nuggets                                       

1 T oil or bacon grease                                                

Salt and pepper to taste                                             

2 T Dijon style mustard

2 T chopped fresh chives (see note below)

4 to 8 lemon wedges for garnish (see note below)

Place the broiler rack about 6 inches from the heat source. Heat the broiler. In a small bowl, combine the oil, salt and pepper, and mustard. Lightly grease a baking pan. Place the nuggets in the pan, then top with the mustard mixture. Place the pan on the broiler rack and broil the fish for about 5 minutes or until it is done. The mustard will become rich and dark in color but should not burn. Sprinkle the nuggets with the fresh chives and garnish with the lemon wedges.

Instead of using chives for garnish, you could add 1/2 teaspoon of onion powder to the mustard mix. Use fresh parsley instead to garnish, or just leave off the garnish. While fresh lemon is best, you could sprinkle the cooked nuggets with a bit of bottled lemon juice instead.