Broiled Catfish with Lemon-Watercress Sauce

Description
A Catfish recipe.

Catfish

 * 4 U.S. farm-raised catfish fillets
 * ½ teaspoon garlic salt
 * ½ teaspoon lemon pepper

Lemon-watercress sauce

 * 1 egg yolk
 * ¼ cup packed watercress or parsley sprigs
 * ¼ cup packed parsley sprigs
 * 2 teaspoons finely shredded lemon peel
 * 2 tablespoons lemon juice
 * 2 tablespoons Dijon mustard
 * 1 clove garlic, quartered
 * ¼ teaspoon salt
 * ⅛ teaspoon pepper
 * ⅔ cup vegetable oil

Directions

 * 1) Sprinkle catfish with garlic salt and lemon pepper.
 * 2) Preheat broiler.
 * 3) Place on the greased rack of an unheated broiler pan.
 * 4) Tuck under any thin edges.
 * 5) Broil 3 inches from the heat for 4 to 6 minutes or until fish flakes easily with a fork.

Lemon-watercress sauce

 * 1) Combine egg yolk, watercress, parsley, lemon peel, lemon juice, mustard, garlic, salt, and pepper in food processor or blender.
 * 2) Process or blend until smooth.
 * 3) With machine running, slowly add oil in a thin stream, processing or blending until well combined.
 * 4) Cover and chill.
 * 5) Makes about ¾ cup sauce.