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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound unpeeled, medium-size fresh shrimp |
1 (10-ounce) farm-raised catfish fillet |
2 teaspoons creole seasoning |
1/4 cup lemon juice |
1 teaspoon olive oil |
1/2 cup roasted red peppers |
1 jalapeño pepper |
1/2 cup reduced-fat mayonnaise |
2 tablespoons creole mustard |
2 tablespoons chopped fresh parsley |
1 garlic clove, minced |
2 tablespoons sliced green onions |
4 french sandwich rolls, split and toasted |
8 tomato slices |
8 lettuce leaves |
Directions:
1. 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.
2. Combine lemon juice and oil in a small bowl; pour over seafood. Cover and chill 30 minutes.
3. Cut red peppers into thin strips; pat dry. Seed and chop jalapeño pepper. Combine peppers, mayonnaise, and next 4 ingredients; set aside.
4. Drain seafood, and place in a grill basket coated with cooking spray.
5. Cook, covered with grill lid, over medium-hot coals (350°-400°) 7 to 10 minutes, turning once.
6. Place seafood, tomato slices, and lettuce evenly on bottom halves of rolls; spread top halves of rolls with mayonnaise mixture, and place on sandwiches.
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