8 Tbs. (1 stick) unsalted butter, melted, plus additional for brushing
2Tbs. Cajun spice mix
6, 1/3 lb. skinless catfish or tilapia fillets, rinsed and patted dried
6, 8 inch hoagie rolls, split
3 cups shredded iceberg lettuce
2 medium tomatoes, thinly sliced.
Instructions
In a small bowl, whisk tohether the mayonnaise, pimientos, scallions and hot sauce. Cover tightly with plastic wrap and refrigerate until ready to use.
In a wide, shallow bowl, whisk tokether the melted butter and cajun spice mix. Dip fillets into the mixture. Preheat grill to high heatClose the cover and cook until fellets flake easily with a fork, 2-3 min. per side. Transfer the fillets to a plate.
Brush the cut sides of the rolls with the additional melted butter and place, cut side down on the grill. Toast til lightly charred, 30 seconds to 1 min.
Spread some of the mayonnaise mixture onto each toasted roll. Fill the sandwich with catfish, lettuce and tomato slices and serve. To make sanwich even more flavorful, try grilling to tomatoes 45 seconds per side before placing on sandwiches.
Originally Submitted
4/20/2012
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