6 (10-ounce)black drum fillets
1/4 cup olive oil
4 tsps white wine vinegar
salt and cayenne pepper to taste
granulated garlic to taste
1/4 pound unsalted butter, melted
2 cloves garlic, minced
freshly cracked black pepper to taste

Ingredients for Creole Mustard Sauce
3 tbsps Creole mustard
1/2 cup heavy whipping cream
1/2 cup sour cream
2 tsps Worcestershire sauce
1 tsp prepared yellow mustard
salt and black papper to taste
granulated garlic to taste
1 tbsp dried basil
1 tbsp thyme leaves
2 tbsps honey
1/4 cup minced chives

Heat a home-style gas or charcoal grill according to manufactururer's directions. A small amount of smoke wood may be added if desired. Rinse fish well, pat dry with paper towels then place fillets on a large baking pan. In a small bowl, blend olive oil and wine vinegar. Brush both sides of fish with oil-vinegar mixture then season to taste using salt, cayenne pepper and granulated garlic. Set fish aside. In a mediumbowl, add melted butter, minced garlic and freshly cracked pepper then microwave on high for 30 seconds to heat well. Set aside. Create mustard sauce by placing a saucepan over medium-high heat. Add Creole mustard, heavywhipping cream, sour cream, Worcestershire sauce and prepared yellow mustard, whisking constantly to incorporate. Bring mixture to a low simmer, but do not boil. Season to taste using salt, black pepper, granulated garlic, basil and thyme. Simmer 3-5 minutes and add honey. Remove from heat, set and keep warm. When ready to cook, spray grill with nonstick cooking spray. Brush meat side of fillets with garlic butter then place fillets, butter-side down, on grill. Cook 2-3 minutes, turn an dbrush with additional garlic butter. When fish is thoroughly cooked and flaky, place 1 fillet on center of each serving plate, top with mustard sauce and garnish with chives.