4 thick catfish fillets
Olive oil
Fresh herbs: basil, dill, parsley & oregano
1/4 c. dry white wine
Melted butter
(Can also use halibut steaks)

2 green onions, sliced
3 tbsp. butter
1/2 lb. mushrooms, sliced thin
1/4 c. prepared ginger sauce (Elsenhamis brand is best)
6 strawberries, thinly sliced
1/4 c. sherry

Rub fillets with olive oil, cover with herbs and wine. Place fillets in middle of grill. Brush with butter once or twice. Cook covered about 20 minutes until done. (Use indirect cooking method.) Do not turn. Fish will flake when done.

Saute onions and mushrooms in butter. Add ginger sauce, strawberries and sherry. Serve at once over fish.

Indirect cooking method: Place equal amounts of charcoal on either side of kettle. Heat rises, reflects off cover and kettle surfaces and cooks food above and below.