Cajun Catfish Remoulade Recipe

parsley
1 cup Nonfat Mayonnaise
1 head Lettuce; bite sized pieces
1 qt water
1 Tbsp Lemon Juice
1 Tbsp Onion; grated
1 Tbsp Worcestershire Sauce
1/2 tsp Cayenne Pepper
1/3 cup Creole Mustard
1/3 cup Fresh Horseradish
2 tsp Old Bay Seasoning
2 Bay Leaves
2 Beefsteak Tomatoes; in wedges
4 dr Tabasco
8 Catfish Fillets

8 Servings

Mix first seven ingredients in a glass jar; cover and refrigerate
overnight.
Cut catfish fillets into bite-sized pieces.
Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a
gentle simmer and add catfish fillets.
Cook until the meat flakes, about 10 minutes.
Remove from heat, cover and let the fish cool in the cooking liquid.
Refrigerate until serving time.

To serve, drain the catfish fillets and place them on a bowl and
nestle it in the center of the serving platter filled with lettuce
and serve.
Garnish with tomato wedges and parsley.

Source: This Catfish Remoulade Recipe is by: Medford Mail Tribune, 10


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