- 2 (x12 oz) Basa (or catfish) fillets
- 2 tbsp plus 1 tsp fresh lemon juice, divided
- 1/2 cup mayonnaise
- 2 tbsp plus 1 tsp Cajun or Creole seasoning, divided
- 4 french rolls. split, lightly toasted
- 1 heart (4 cups) of romaine lettuce, thinly sliced
- 8 tomato slices
To Make:
1. Place fillets in shallow rimmed dish; sprinkle with 2 tbsp of the lemon juice. Let stand 10 to 15 minutes, turning once.
2. Meanwhile, for the sauce, in a small bowl combine mayonnaise, remaining 1 tsp lemon juice and 1 tsp of the seasoning. Cover and refrigerate until ready to use.
3. Preheat grill to medium (300°F to 350°F). Sprinkle remaining 2 tbsp of seasoning on both sides of fillets and gently rub in.Place fillets on grill, and grill for 3-4 minutes per side or until fish flakes easily with a fork. Remove from grill and slice in half crosswise.
4. Spread 2 tbsp of the sauceon the bottom half of each bun. Top with 1 cup lettuce, 1 fillet half and 2 tomato slices and serve.
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