8 catfish fillets
1 1/2 sticks margarine
2 tsp lemon pepper
2 tsp thyme
2 tsp basil1 tsp each garlic & onion powder
1 tsp salt
1/2 tsp red pepper
4 lemons, cut into wedges
3 tbs Worcestershire sauce
1 tsp Tobasco sauce
In small pot, melt one stick margarine over low
heat and add dry ingredients. Remove from heat and let cool slightly. Dip each fillet in mixture, coating well. Place fish in gallon
zip-lock and pour in remaining margarine mixture. Double bag and put in cooler
for 1 hour. Pre heat large skillet over medium heat. Melt rest of margarine in skillet, pour in Worcestershire sauce and Tobasco. Grill fillets 3 minutes per side. Pour first margarine mixture
into small pot, heat and serve as dip for fish.
