Grilled Smoked Catfish with Horseradish Cream

Description
A Catfish recipe featuring a delicious horseradish cream sauce with smoked catfish.

Horseradish cream

 * 1 cup crème fraîche
 * ½ cup prepared horseradish, drained
 * 1 teaspoon Dijon mustard
 * 1 teaspoon chopped fresh dill
 * 1 teaspoon lemon juice
 * 1 teaspoon salt
 * 1 teaspoon pepper

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

Horseradish cream

 * 1) Mix crème fraîche, horseradish, mustard, dill, lemon juice, salt and pepper in a small bowl. Cover and refrigerate overnight. Let come to room temperature before serving.

Smoked catfish

 * 1) 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.
 * 2) Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250 °F 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).
 * 3) 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.