** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
A poached catfish entree that uses cajun flavors to provide a tasty meal. A combination of simple preparation and spicy remoulade combined as a light fish course.
1. Mix first seven ingredients in a glass jar; cover and refrigerate overnight.
2. 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.
3. Cook until the meat flakes, about 10 minutes.
4. Remove from heat, cover and let the fish cool in the cooking liquid.
5. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter.
6. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve.
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
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This recipe contains potential food allergens and will effect people with
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