Grilled seafood po'boy

Dinner tonight, February 18, 2014
Dinner tonight, May 9, 2013
Great dinner sandwich or for lunch, tasty and spicy
4 Servings

  • 1 lb. unpeeled, medium-size fresh shrimp
  • 1 (10-ounce) farm-raised catfish fillet
  • 2 teaspoons Creole seasoning
  • ¼ cup lemon juice
  • 1 teaspoon olive oil
  • ½ cup roasted red peppers
  • 1 jalapeño pepper
  • ½ 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

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°Winking 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.

Nutritional notes:
Amount per serving
Calories: 405
Calories from fat: 34%
Fat: 15g
Saturated fat: 1.3g
Cholesterol: 112mg
Sodium: 711mg
Carbohydrate: 39.7g
Fiber: 2.3g
Protein: 25.8g

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