Grilled Smoked Catfish with Horseradish Cream

Description
A catfish recipe.

Ingredients

 * For the Horseradish Cream:
 * 1 cup créme fraîche (see Note)
 * 1/2 cup prepared horseradish, drained
 * 1 teaspoon` Dijon mustard
 * 1 teaspoon Dijon mustard
 * 1 teaspoon chopped fresh dill
 * 1 teaspoon lemon juice
 * 1 teaspoon salt
 * 1 teaspoon pepper
 * For the Smoked Catfish:
 * 2 cups water
 * 1 cup lemon juice
 * 5 cloves garlic, sliced
 * 4 shallots, sliced
 * 2 tablespoons salt
 * 2 tablespoons sugar
 * 2 tablespoons chopped fresh dill
 * 6 U.S. Farm-Raised Catfish fillets

Directions
1. To prepare the horseradish cream, mix créme fraîche, horseradish, mustard, dill, lemon juice, salt and pepper in a small bowl. Cover and refrigerate overnight. Let come to room temperature before serving.

2. To prepare the smoked catfish, mix water, lemon juice, garlic, shallots, salt, sugar and dill in a small bowl. Place catfish fillets in a shallow dish and pour marinade over them. Cover with plastic wrap and refrigerate for 4 to 5 hours to marinate.

3. Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250° to 300°F. on a barbecue thermometer or you can hold your hand palm down about 5 inches above coals for 5 seconds before removing it).

4. Place catfish on an oiled grill rack over the coals. Cover grill and cook for 25 minutes or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon horseradish cream over the top.