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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A classic gets a rockin' new twist with lemon-grilled catfish and tangy chili sauce instead of mayo. I love to serve these sandwiches with sweet red pepper strips and grilled potato wedges. They're always a huge hit! Ingredients:
2 tablespoons chili sauce |
2 tablespoons ketchup |
1/4 teaspoon hot pepper sauce |
4 tablespoons lemon juice, divided |
4 catfish fillets (6 ounces each) |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon salt |
8 slices whole wheat bread, toasted |
8 cooked bacon strips |
4 lettuce leaves |
4 thin slices tomato |
4 slices red onion |
Directions:
1. In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2 tablespoons lemon juice; set aside.
2. Drizzle remaining lemon juice over fillets; sprinkle with lemon-pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill catfish, covered, over medium-hot heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
4. Layer four slices of toast with catfish, bacon, lettuce, tomato and onion. Spread sauce mixture over remaining toast slices; place on top. Yield: 4 servings.
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