Chilled Pasta & Catfish Toss
Courtesy of Mr. Food Test Kitchen 6 Servings • 20 Min. Cook Time
| Ingredients |
|---|
| 1 1/2 lb. U.S. Farm-Raised Catfish fillets |
| Seafood seasoning for sprinkling |
| 1 tsp. salt, divided |
| 1/2 tsp. black pepper, divided |
| 1 lb. bow tie pasta |
| 3/4 c. mayonnaise |
| 1/4 c. heavy cream |
| 2 Tbsp. lemon juice |
| 2 Tbsp. Dijon mustard |
| 1/2 tsp. dried tarragon leaf |
| 1 c. frozen peas, thawed |
| 1/4 c. chopped red onion |
Directions:
1. Preheat oven to 375°F. Coat a baking sheet with cooking spray. Sprinkle fillets evenly with seafood seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place on baking sheet.
2. Bake 20 minutes, or until fish flakes easily with a fork. Let cool then cut into chunks.
3. Meanwhile, cook pasta according to package directions. Drain and let cool.
4. In a large bowl, combine mayonnaise, heavy cream, lemon juice, mustard, tarragon, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; mix well. Add bow ties, fish chunks, peas and red onion; gently mix until evenly coated. Serve or refrigerate until ready to serve.
Recipe and Image from the Mr. Food Test Kitchen
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