| 14 | 15 | 16 | 17 | 18 |
| 1 | 13 | 26 | 38 | 51 |
|
Rinse the filets, pat dry, and place flat in a large glass baking pan. Mix
all other ingredients together and pour over the filets. Cover and
refrigerate for 8-24 hours. Turn every 4-6 hours. You may either broil these
in your oven or upon your grill.
Cajun Catfish Remoulade
=
1
======================
Cup Nonfat Mayonnaise
1
1
1
1
4
1
8
1
2
2
1
1
2
/3 Cup Creole Mustard
/3 Cup Fresh Horseradish
Tablespoon Lemon Juice
Tablespoon Worcestershire Sauce
Drop Tabasco
Tablespoon Onion; grated
Catfish Fillets
Quart Water
Teaspoon Old Bay Seasoning
Bay Leaves
/2 Teaspoon Cayenne Pepper
Head Butter Lettuce; torn into bite-sized pieces
Beefsteak Tomatoes; cut into wedges
Parsley
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 lettuce-lined platter.
Place the remoulade sauce in a bowl and nestle it in the center of the
serving platter and serve. Garnish with tomato wedges and parsley.
Cajun Chicken Salad
=
2
1
1
1
==================
Cup Cooked chicken, chunked
Tablespoon Lemon juice
Teaspoon Cayenne pepper
Teaspoon Garlic powder
1
1
1
2
1
1
1
1
/2 Teaspoon White pepper
Teaspoon Dried basil
/4 Teaspoon Dried thyme leaves
Cup Iceberg lettuce, torn into i-inch pieces
Cup Romaine lettuce, torn into 1-inch pieces
Medium Green pepper, chopped
Cup Mushrooms, sliced
Cup Cauliflower flowerets
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