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Catfish Sandwiches with Creole Mayonnaise

Beau Gustafson; Jan Gautro
Yield 4 servings (serving size: 1 sandwich)
Fillets work well in these sandwiches. You can substitute tilapia or basa for catfish. Serve with coleslaw and vegetable chips.

Ingredients

  • Cooking spray
  • 4 (6-ounce) catfish fillets
  • 1 1/2 teaspoons Cajun seasoning
  • 4 (1 1/2-ounce) hamburger buns
  • 3 tablespoons fat-free mayonnaise
  • 1 1/2 teaspoons minced shallots
  • 1 1/4 teaspoons whole-grain Dijon mustard
  • 1/2 teaspoon fresh lemon juice
  • 4 curly leaf lettuce leaves
  • 4 (1/4-inch-thick) slices tomato
  • 8 teaspoons sweet pickle relish

Nutrition Information

  • calories 319
  • caloriesfromfat 30 %
  • fat 11.6 g
  • satfat 2.7 g
  • monofat 5.1 g
  • polyfat 2.9 g
  • protein 24.5 g
  • carbohydrate 28.4 g
  • fiber 1.3 g
  • cholesterol 60 mg
  • iron 2.3 mg
  • sodium 674 mg
  • calcium 76 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fillets evenly with seasoning. Add fillets to pan; cook 4 minutes. Turn over; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  2. Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.

  3. Combine mayonnaise, shallots, mustard, and juice, stirring well. Line bottom half of each bun with 1 lettuce leaf; top each serving with 1 fillet and 1 tomato slice. Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.