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Cajun Catfish Remoulade

Anonymous August 25 2005

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

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.

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