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Beau Gustafson; Jan Gautro Photo by: Beau Gustafson; Jan Gautro

Catfish Sandwiches with Creole Mayonnaise

Fillets work well in these sandwiches. You can substitute tilapia or basa for catfish. Serve with coleslaw and vegetable chips.

Cooking Light OCTOBER 2007

  • Yield: 4 servings (serving size: 1 sandwich)

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

Preparation

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.

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

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.

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.9g
  • Protein: 24.5g
  • Carbohydrate: 28.4g
  • Fiber: 1.3g
  • Cholesterol: 60mg
  • Iron: 2.3mg
  • Sodium: 674mg
  • Calcium: 76mg
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Catfish Sandwiches with Creole Mayonnaise recipe

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