MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Seafood Po'boy - Light - SL 10/96
 Categories: Sandwich, Light, Catfish, Shrimp, Sthrn/livng
      Yield: 4 Servings
 
      1 lb Unpeeled, medium-size fresh
           -shrimp
     10 oz Farm-raised catfish fillet
      2 ts Creole seasoning
    1/4 c  Lemon juice
      1 ts Olive oil
    1/2 c  Roasted red peppers
      1    Jalapeno pepper
    1/2 c  Reduced-fat mayonnaise
      2 tb Creole mustard
      2 tb Fresh parsley; chopped
      1 cl Garlic; minced
      2 tb Green onions; sliced
      4    French sandwich rolls; split
           -and toasted
      8 sl Tomato
      8    Lettuce leaves
 
  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.
  
  Combine lemon juice and oil in a small bowl; pour over seafood.
  Cover and chill 30 minutes.
  
  Cut red peppers into thin strips, pat dry. Seed and chop jalapeno
  pepper. Combine peppers, mayonnaise, and next 4 ingredients; set
  aside. Drain seafood, and place in they grill basket coated with
  cooking spray. Cook, covered with grill lid, over medium-hot coals
  (350 degrees F to 400 F) 7 to 10 minutes; turning once. Place
  seafood, tomato slices, and lettuce evenly on bottom halves of rolls;
  spread top halves of roles with mayonnaise mixture, and place on
  sandwiches.
  
  Per serving: 405 Calories (34% from fat), Fat 15 g (1.3 g sat),
  Cholesterol 112 mg, Sodium 711 mg, Carbs 39.7 g, Fiber 2.3 g,
  Protein 25.8 g.

  From Clemie Barron of Florida, in October, 1996 "Southern Living".

  Typos by Jeff Pruett.

  From: Jeff Pruett
  Date: 10-20-96
 
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