Catfish Remoulade
cajun catfish remoulade recipe 
 
  parsley
1 cup  nonfat mayonnaise
1 head  lettuce; bite sized pieces
1 quart  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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(ID: 1570) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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