4 (5-8 oz.) catfish fillets
3 tbsp. Dijon mustard
Vegetable oil
Salt & pepper to taste

Preheat the grill. Coat each side of catfish with 3/4 tablespoon mustard. Let stand 30 minutes or more. Salt and pepper to taste. If using presoaked wood chips or other flavoring, sprinkle them over hot coals or lava rocks. Brush the grid lightly with oil. Place the fish fillets in an oiled basket and grill over hot or high heat 3-5 minutes per side. Serve immediately.