Broiled Catfish With Lemon-Watercress Sauce

     For the catfish:
4     U.S. Farm-Raised Catfish fillets
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper
    For the lemon-watercress sauce:
1 egg yolk
1/4 cup  packed watercress or parsley sprigs
1/4 cup  packed parsley sprigs
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1  clove garlic, quartered
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup  vegetable oil
 
1.     Sprinkle catfish with garlic salt and lemon pepper. Preheat broiler.
2.     Place fish on the greased rack of an unheated broiler pan. Tuck under any thin edges.
3.     Broil 3 inches from the heat for 4 to 6 minutes or until fish flakes easily with a fork.
4.     To prepare lemon-watercress sauce, combine egg yolk, watercress, parsley, lemon peel, lemon juice, mustard, garlic, salt, and pepper in food processor or blender. Process or blend until smooth.
5.     With machine running, slowly add oil in a thin stream, processing or blending until well combined.
6.     Cover and chill. Makes about 3/4 cup sauce.
 
Notes:

Makes 4 servings.