Ingredients
Scale
- 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
Instructions
- BRUSH fish with olive oil and season with salt and pepper.
- PREPARE fish on grill, under broiler or in a heavy skillet.
- 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. - SPLIT croissants and lightly butter inside. On grill or in a skillet, lightly brown buttered sides. Assemble sandwiches.
Sauce Instructions
- SAUTÉ onion and garlic in olive oil until tender. Add curry powder and cook 2 to 3 minutes.
- 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.