1 lb Unpeeled, medium-size fresh
-shrimp
10 oz Farm-raised catfish fillet
2 ts Creole seasoning
1/4 c Lemon juice
1 ts Olive oil
1/2 c Roasted red peppers
1 Jalapeno pepper
1/2 c Reduced-fat mayonnaise
2 tb Creole mustard
2 tb Fresh parsley; chopped
1 cl Garlic; minced
2 tb Green onions; sliced
4 French sandwich rolls; split
-and toasted
8 sl Tomato
8 Lettuce leaves
Peel shrimp, and devein, if desired. Cut fish crosswise into
1-inch slices. Combine shrimp and fish in a shallow dish, and
sprinkle with Creole seasoning. Cover and chill 2 hours.
Combine lemon juice and oil in a small bowl; pour over seafood.
Cover and chill 30 minutes.
Cut red peppers into thin strips, pat dry. Seed and chop jalapeno
pepper. Combine peppers, mayonnaise, and next 4 ingredients; set
aside. Drain seafood, and place in they grill basket coated with
cooking spray. Cook, covered with grill lid, over medium-hot coals
(350 degrees F to 400 F) 7 to 10 minutes; turning once. Place
seafood, tomato slices, and lettuce evenly on bottom halves of rolls;
spread top halves of roles with mayonnaise mixture, and place on
sandwiches.
Per serving: 405 Calories (34% from fat), Fat 15 g (1.3 g sat),
Cholesterol 112 mg, Sodium 711 mg, Carbs 39.7 g, Fiber 2.3 g,
Protein 25.8 g.
From Clemie Barron of Florida, in October, 1996 "Southern Living".
