Catfish Sandwiches with Creole Mayonnaise

For something that sounds (and looks) so fancy, this recipe is surprisingly easy to make. And, the leftovers are not bad, as long as you eat them within a day or two of cooking it, so the fish doesn't turn. It is a teensy bit point-heavy, especially if you decide to cook the catfish in olive oil to get a bit of healthy fat in. And, best of all, catfish is usually pretty cheap. I got all the fish for this recipe at my local grocery store for $5.99. Can't beat that.

• 4 (6-ounce) catfish fillets
• 1 1/2 teaspoons Cajun seasoning
• 4 (1 1/2-ounce) hamburger buns
• 3 tablespoons fat-free mayonnaise
• 1 1/2 teaspoons minced shallots
• 1 1/4 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon fresh lemon juice
• 4 curly leaf lettuce leaves
• 4 (1/4-inch-thick) slices tomato
• 8 teaspoons sweet pickle relish
  

Heat a grill or nonstick pan over medium-high heat. Coat pan with cooking spray. Sprinkle fillets evenly with seasoning. Add fillets to pan; cook 4 minutes. Turn over; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place buns, cut sides down, in pan; cook 1 minute or until toasted (or just put them in the toaster). Remove from pan.
Combine mayonnaise, shallots, mustard, and juice, stirring well. Line bottom half of each bun with 1 lettuce leaf; top each serving with 1 fillet and 1 tomato slice. Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

Yield: 4 servings, 7 points each

Calories: 319 (30% from fat)
Fat: 11.6g (sat 2.7g,mono 5.1g,poly 2.9g)
Protein: 24.5g
Carbohydrate: 28.4g
Fiber: 1.3g
Cholesterol: 60mg
Iron: 2.3mg