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Grilled Catfish with Strawberry Salsa

Description:
It's not your mama's catfish. This one is meant to impress a gourmet.
Recipe Type:	Main Course
Servings:	4 servings
Ingredients:
4 Alabama farm-raised catfish fillets, 6 to 8 ounces each 6 tablespoons (3/4 stick) Unsalted butter 2 teaspoons Dijon mustard   Strawberry Salsa 2 cups ripe Alabama strawberries, hulled and chopped 2 tablespoons fresh mint leaves, chopped 2 tablespoons sugar 2 tablespoons dark rum 1/2 teaspoon freshly ground black pepper
Directions:
In a small saucepan over medium heat, melt the butter and whisk in the mustard. Prepare a hot fire. When ready to grill, place an oiled grill rack over the fire. Lightly baste each side of the fish with the mustard butter and place on the rack. Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter. Serve with the salsa on the side.   For Strawberry Salsa In a small bowl, combine the ingredients. Serve chilled or at room temperature. Yield: 2 cups.