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Cajun Catfish and Remoulade

Cajun Catfish and Remoulade

Nutrition Facts
  • cal. (kcal) 368
Cajun Catfish and Remoulade
  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 20 mins at 450°F
  • 0
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  • 4
by 2 people
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Ingredients

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  • 1/2 cup light mayonnaise
  • 1 tablespoon capers, drained and chopped
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon hot sauce
  • 4 U.S. farm-raised catfish fillets, about 6 ounces each
  • 2 teaspoons Cajun seasoning
  • 1 lemon, thinly sliced
  • Cooked brown rice and steamed zucchini, optional

Directions

  1. In a small bowl, mix together mayonnaise, capers, mustard, vinegar and hot sauce. Cover and refrigerate remoulade.
  2. Heat oven to 450 degrees F. Coat a glass 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place one fish fillet in prepared dish and sprinkle with 1/4 teaspoon of the seasoning. Flip one long end over the other like a book. Sprinkle another 1/4 teaspoon seasoning over top of fillet. Repeat with remaining fillets. Top each with a slice of lemon.
  3. Bake at 450 degrees F for 18 to 20 minutes or until fish flakes easily when tested with a fork. Serve with remoulade sauce, brown rice and zucchini, if desired.

Nutrition Information for Cajun Catfish and Remoulade

Servings Per Recipe: 4
PER SERVING: 368 cal., 22 g total fat (6 g sat. fat), 111 mg chol., 703 mg sodium, 3 g carb. 35 g pro.