Lunch: Pan-Fried Catfish with Cajun Tartar Sauce
Recipe by David Bonom This fish is extremely flavorful and fiery with a kick of Cajun tartar sauce. Spice up your mundane meal plan and serve this gluten-free dinner on a weeknight. It's so easy to make!
Ingredients
Cooking spray
4 (6-ounce) farm-raised catfish fillets
2 teaspoons Cajun seasoning
1/8 teaspoon salt
1/2 cup fat-free mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced fresh onion
1 tablespoon capers, drained
1 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon dried oregano
Cider-Mustard Slaw
Instructions
Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle fish evenly with Cajun seasoning and salt. Add 2 fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan, and keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining 2 fillets.
While fish cooks, combine mayonnaise and next 5 ingredients in a small bowl. Serve with fish.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
