Rinse catfish fillets and blot dry.
Combine butter, worcestershire sauce, and lemon pepper; mix. Brush both sides of fillets with butter mixture and place on a sheet of heavy-duty foil or in a well-greased hinged fish basket.
Grill over medium-hot coals for 5-8 minutes; turn fillets and grill another 5-8 minutes or until fish flakes easily when tested with a fork.
Combine sour cream and Dijon mustard. Heat 45 seconds in microwave or until warm. Serve 2 tablespoons sauce over each catfish fillet and optionally garnish with lemon twists.
Oven Method: Broil 6-inches from heat for 10-12 minutes or until fish flakes easily when tested with a fork; turning once.