• 2 pounds U.S. Farm-Raised Catfish Fillets
  • ½ cup celery, diced
  • ¼ cup Italian parsley, chopped
  • ¾ cup toasted pecans, chopped (optional)
  • 1½ cups Curry Sauce
  • Salt and pepper to taste
  • 8 large croissants
  • Butter

Curry Sauce

  • 1 tablespoon olive oil
  • ½ small onion, finely diced
  • 1 clove garlic, finely diced
  • 4 teaspoons curry powder
  • 1⁄8 cup cold water
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. BRUSH fish with olive oil and season with salt and pepper.
  2. PREPARE fish on grill, under broiler or in a heavy skillet.
  3. COOK 3 to 4 minutes per side until done. Place in refrigerator to
    cool. When cool, cut into bite-sized pieces and add to cooled Curry Sauce.
  4. SPLIT croissants and lightly butter inside. On grill or in a skillet, lightly brown buttered sides. Assemble sandwiches.

Sauce Instructions

  1. SAUTÉ onion and garlic in olive oil until tender. Add curry powder and cook 2 to 3 minutes.
  2. ADD water and incorporate
    into mixture. Remove from heat; add mayonnaise, lemon juice, and salt and pepper. Cool until ready to use. May be made ahead.