Broiled Catfish With Mustard-Dill Sauce

    For the catfish:
4 U.S. Farm-Raised Catfish fillets
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper
    For the mustard-dill sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1/4 cup chopped parsley
1/4 cup chopped fresh dill OR 1 teaspoon dried dillweed
3 tablespoons Dijon mustard
1/4 teaspoon salt
 
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. For the mustard-dill sauce, melt butter or margarine in a small saucepan. Stir in flour.
5. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
6. Stir in parsley, dill, mustard, and salt. Makes about 1 1/2 cups sauce.
 
Notes:
Makes 4 servings.