Sauteed Catfish Fillet with Creole Mustard Sauce
Catfish fillets are seasoned with a zesty combination of herbs and spices, skillet sauteed, then topped with a zesty and creamy Creole mustard sauce.
Servings 4 people
Ingredients
For the Creole mustard sauce:
- 2 tablespoons minced onion
- 3 tablespoons plain yogurt
- 1 ½ tablespoons mayonnaise
- 1 ½ tablespoons Creole mustard
- 1 tablespoon ketchup
- ¼ teaspoon lemon zest
- ⅛ teaspoon cayenne pepper
- 1 teaspoon paprika
For the grilled catfish fillets:
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 4 (4 ounces each) catfish fillets
Instructions
For the Creole mustard sauce:
- Whisk together all ingredients in a small bowl. Cover and refrigerate until ready to serve.
For the grilled catfish fillets:
- Prepare a charcoal or gas grill.
- Brush both sides of the catfish fillets with the olive oil.
- Sprinkle with Cajun seasoning.
- Place fish in a grilling basket and grill approximately six minutes per side, or until fish flakes easily with a fork.
- Drizzle Creole mustard sauce over the fillets just before serving.
