Recipe - Cajun Catfish Remoulade

1 cup Nonfat Mayonnaise
1/3 cup Creole Mustard
1/3 cup Fresh Horseradish
1 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
4 dr Tabasco
1 tablespoon Onion; grated
8 Catfish Fillets
1 qt Water
2 teaspoon Old Bay Seasoning
2 Bay Leaves
One half teaspoon Cayenne Pepper
1 Head Butter Lettuce; torn
into bitesized pieces
2 Beefsteak Tomatoes; cut into
wedges
Parsley

Mix first seven ingredients in a glass jar; cover and refrigerate
overnight. Cut catfish fillets into bitesized 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
lettucelined 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.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini