Broiled Catfish with Incredible Sauce

Bought a huge (well, 1.5 lb) catfish fillet because it looked really good. Catfish is not one of my "go to" fish - chalk it up to 7 years in Baton Rouge, Louisiana or just a mental block. But for whatever reason, the fact that I selected a large catfish fillet at the store today was unusual but serendipitous, because it lived up to its oracular suggestions. Adapted the recipe from an industry site for catfish recipes and decided to try it for my purposes.

Recipe:
(serves 2 very generously)
Enough fillet of catfish to make you happy (anywhere from 12 oz to 2 lb)
2 0z. cup of strong espresso (or 1T instant espresso powder mixed with 2 oz water if you have no other choice)
1/4 c butter, melted (I used half-and-half butter and ghee)
1/4 t garlic or onion powder (I used garlic)
1/2 t salt
1/4 c mascarpone cheese or sour cream
1/4 c horseradish
1/4 c capers

Combine espresso, melted butter, garlic powder and salt. Generously grease foil and place on an appropriately sized baking sheet. Turn the edges of the foil up.

Place fish on foil. Brush generously over catfish. Broil 3" = 4" from heat for 6 - 10 min (depending on thickness) checking frequently so that the fish doesn't overcook.

Flip an brush remaining half of sauce over. Broil 4 - 8 min longer or until fish just barely starts to easily flake.

While the fish is broiling, combine the cheese, horseradish and capers into a sauce.

Plate fish. Carefully lift the foil and pour the fish juices into the rest of the sauce, stirring to combine. Pour over and serve.

Eating Notes: This is the best catfish we have ever had (not too difficult since catfish is so frequently breaded and fried to death). It was perfectly cooked, and the coffee butter cooking sauce combined really well with the cheese/horseradish/capers finishing sauce. I will definitely use the coffee/butter combination for other things. Not sure what yet, but it was a winner.