Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light October 2007

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Credit: Beau Gustafson; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; calories from fat 30%; fat 11.6g; saturated fat 2.7g; mono fat 5.1g; poly fat 2.9g; protein 24.5g; carbohydrates 28.4g; fiber 1.3g; cholesterol 60mg; iron 2.3mg; sodium 674mg; calcium 76mg.
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