Barbecued Catfish

• Four 6-ounce catfish (ask for U.S., farm-raised catfish) or tilapia fillets
• Vegetable oil, as needed
• Kosher salt
• 4 tablespoons Neelys Barbecue Seasoning (page 22)
• 1 cups Neelys Barbecue Sauce (page 25)
• 1 recipe Tartar Sauce (recipe follows)
• 1 cup mayonnaise
• 1/2 cup Dijon mustard
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons chopped scallion
• 3 tablespoons drained capers
• 3 sweet gherkins (we like Mt. Olive brand)
• 1 tablespoon gherkin juice
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• (makes about 1 1/3 cups)

1. Brush both sides of the fillets with oil, and sprinkle both sides with salt and Neelys barbecue Seasoning.
2. Preheat the grill to medium-high.
3. Place a sheet of aluminum foil on the grill (away from the coals), and place the fillets directly on the foil.
4. Grill for about 5 minutes total, turning once.
5. Brush the fish with sauce during the last 2 minutes of cooking.
6. Serve with Tartar Sauce and more Barbecue Sauce on the side.
7. Mix all the ingredients together in a small bowl.
8. Cover with plastic wrap, and refrigerate for at least 1 hour before serving.

vegetable oil, kosher salt, barbecue sauce, tartar sauce, mayonnaise, dijon mustard, parsley, scallion, capers, sweet gherkins, gherkin juice, lemon juice, kosher salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/barbecued-catfish-375339 (may not work)