2 lb. farm raised catfish fillets, fresh or frozen
2 c. dry white wine
3 tbsp. lemon juice
12 black peppercorns, crushed
6 shallots, chopped
4 cloves garlic, crushed in 1 tbsp. salt
2 1/2 tbsp. olive oil
1/2 tsp. liquid hot pepper sauce
Mustard sauce (recipe below)
Lemon slices for garnish
Parsley sprigs for garnish
Green grapes for garnish

Thaw fish, if frozen. For the marinade, combine wine, lemon juice, peppercorns, shallots, garlic, olive oil, and liquid hot pepper sauce. Place fish in a flat baking dish, approximately 9x13 inches. Pour marinade over fish and let stand in the refrigerator for 2-3 hours.

Remove fish from marinade and place on a well-greased baking tray. Reserve marinade. Bake fish in preheated 350 degree oven for 14 to 15 minutes or until fish is done and flakes easily when tested with a fork. Spoon sauce over fish. Garnish with lemon slices, parsley sprigs, and grapes. Serves 6.

MUSTARD SAUCE:

1/2 c. dry red wine
1 c. sliced onion
Reserved marinade
3 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce

Combine wine, onion, and reserved marinade in a 2 1/2 quart saucepan. Bring mixture to a boil and let boil until reduced by half. Strain mixture into a smaller saucepan and whisk in the mustard and Worcestershire sauce. Continue cooking, whisking constantly until sauce is slightly thick and coats a whisk. Use as directed.