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 (following)
Lemon slices, garnish
Parsley sprigs, garnish
Green grapes, 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 9 x 13 inch. 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 oven for 14-15 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
Reserve 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.