1/3 c. lemon juice
1/2 - 1 tsp. Trapley's jalapeno sauce
2 cloves garlic
1/4 tsp. salt
4-5 tbsp. butter
2 catfish fillets, about 1/2" at thickest part

In small saucepan (about 1 cup size) add lemon juice, jalapeno sauce, garlic cloves cross cut into 4 or 5 pieces, salt and 1 tablespoon butter. Bring to simmer over low heat. Turn off heat if mixture begins to boil. Add 2 to 3 tablespoons butter and let stand for flavors to blend.

Wash fillets and dry with paper towels.

Line broiler pan with foil. Prepare and place in lined broiler pan a rectangular foil boat of a size to snugly hold fish, and with the back of a spoon, spread 1 tablespoon butter over the bottom. Smooth and crease into the upper left hand corner a pouring spout. Pour a portion of the sauce over the spread butter, lay in the fillets, skin side down, and moisten with about two thirds of the sauce. Slide into a 500 to 550 degree preheated broiler. Set time for 5 minutes. At 3 minutes, pour remaining sauce over fillets. At 5 minutes, with a long spatula, remove fish to warm/hot serving plates. Divide pan sauce over the fillets and garnish with parsley.

NOTE: Cooking time is 10 minutes for an inch of fish measured at its thickest part. Adjust the cooking time to thickness of fillets. Because of the time lag in removing the fish from the broiler, preparing for and serving and its continued cooking by virtue of internal heat, you may experiment with reducing the "in-broiler" time by 1/2 minutes or so to attain your desired degree of texture and firmness.

Recipe may be used for orange roughy fillets.